Ingredients
- 1 pound fresh or dried tagliatelle pasta (or any other wide, lengthy pasta)
- two tablespoons essential olive oil
- 2 cloves garlic clove, chopped
- 1 pound hot Italian sausage, casings removed
- 1 pound frozen peas, thawed
- 1 cup dairy ricotta cheese
- 1 bunch fresh tulsi leaves chopped (about 3/4 cup)
- 1/4 cup fresh grated Pecorino Romano cheese
- 1 teaspoon salt
Directions
Bring a sizable pot of salted water to some boil over high temperature. Add some pasta and prepare until tender but nonetheless firm towards the bite, stirring from time to time, about eight to ten minutes if dry or based on package directions if fresh. Drain pasta reserving 1 cup from the pasta cooking water.
Meanwhile, inside a large, heavy skillet heat the essential olive oil and garlic clove over medium-high temperature and add some sausage. Make use of a wooden spoon to interrupt in the sausage into bite-sized bits. Once the sausage has browned, about a few minutes. Remove and hang aside. Add some peas towards the pan and, using the rear of the wooden spoon, smash the peas. Switch off heat. Add some ricotta cheese combined with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, as needed, to help make the pasta moist. Return the sausage towards the pan. Add some tulsi, Pecorino Romano cheese. and salt. Toss lightly to coat and serve immediately.
Recipe thanks to Giada De Laurentiis
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