Tagliatelle pasta with Italian sausage in cheese sauce
Votes: 5
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Weekday evenings are often short on time, and every minute spent in the kitchen counts. So, the only viable option is quick meals. That's where this recipe comes in. Giada De Laurentiis's pasta with sausage takes no more than 15 minutes to prepare, but it looks fantastic, even though it's nothing fancy. Simply brown the meat, reheat frozen peas, and toss with cooked macaroni and cheese. The heat from the hot pasta will be enough to melt the cheeses, creating a quick, creamy sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g fresh or dried tagliatelle pasta (or other wide, long pasta)
- 450 g raw hot Italian sausage (casing removed)
- 450 g frozen green peas (defrosted)
- 2 tbsp. l. olive oil
- 2 chopped cloves of garlic
- 1 bunch (about 3/4 cup) chopped fresh basil leaves
- 1 tbsp. ricotta cheese
- 1/4 tbsp. grated pecorino romano cheese
- 1 teaspoon of salt
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil over high heat. Add the dried pasta and cook, stirring occasionally, until tender but firm, about 8-10 minutes, or according to package directions if using fresh pasta. Drain, reserving a cup of the cooking liquid.
- While the pasta is cooking, heat the olive oil and garlic in a large heavy skillet over medium-high heat, then add the sausage meat. Use a wooden spoon to break it up into small pieces. Once the meat is browned, about 5 minutes, remove it and remove from the heat. Add the peas to the skillet and mash them with the back of a wooden spoon. Return the skillet to the heat.
Add the ricotta cheese and cooked pasta and stir, adding the reserved cooking liquid 1/4 cup at a time if necessary to ensure a juicy dish. Return the meat to the pan. Add basil, Pecorino Romano cheese, and salt. Stir gently and serve immediately.
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