Tagliatelle with Peas, Sausage & Ricotta Cheese

 

Recipe and photo courtesy of Giada De Laurentiis. Extremely easy and extremely delicious. I used Jovial Tagliatelle cause gluten-free. Reheats well, just add hot water to loosen the sauce and heat in microwave. Serve with olive oil drizzled bread and a salad. Perfect! 6 servings

Ingredients:

• 1 pound tagliatelle pasta or other wide, long pasta  (16 ounces)
• 2 tablespoon olive oil
• 2 cloves garlic, chopped
• 2 links hot Italian sausage ( I use Lucky's homemade)
• 1/2 cup frozen peas, thawed
• 1 cup whole milk ricotta cheese
• fresh parmesan, to serve
• fresh basil, chopped, to serve
• salt and pepper to taste

Instructions:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain pasta, reserving 1 cup pasta water.

In a large skillet, heat olive oil and garlic over medium heat and add sausage. Break up the sausage into bite-size pieces. When the sausage has browned, add the peas.

Turn off the heat and add the cooked pasta, ricotta cheese and pasta water (1/4 cup at a time).  Heat gently to desired temperature to serve. Adjust salt and pepper.

Place in bowls and top with parmesan and basil.