TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
- Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.
TAGLIATELLE WITH SQUASH
Acorn squash and crushed Italian cookies adorn chef Cesare Casella's tagliatelle recipe, giving it a sweet-and-salty fall flavor.
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Place squash in a large bowl and drizzle with extra-virgin olive oil; season with salt and pepper. Arrange squash, skin-side down, on a baking sheet and bake until tender, 50 to 60 minutes. Let cool slightly.
- When squash is cool enough to handle, remove skins and any burnt tips using a paring knife. Cut squash pieces into thirds and set aside.
- Bring a large pot of water to a boil; add 1/2 cup salt and return to a boil.
- Heat 2 teaspoons olive oil in a large high-sided nonstick skillet over medium-high heat. Add garlic and sage; cook until garlic is toasted. Add squash and cook, without stirring, until it begins to caramelize, about 5 minutes. Add vegetable stock and garam masala; let simmer.
- Add tagliatelle to boiling water; cook, according to package directions, until al dente; drain, reserving 1/4 cup pasta cooking water.
- Remove garlic and sage from skillet; add pasta. If sauce seems too dry, add pasta cooking water, 1 tablespoon at a time, until sauce coats pasta. Add chives, parsley, and cheese; cook for 2 minutes. Season with salt and pepper.
- Transfer pasta to a large bowl or serving platter; garnish with crushed cookies, pepper, and cheese. Serve immediately.
TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
- Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.
CREAMY TAGLIATELLE WITH SAUSAGE, RICOTTA & BASIL
A speedy sauce to serve with ribbon pasta- dot with creamy Italian cheese and sprinkle with basil leaves
Provided by Good Food team
Categories Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 mins. Add the sausagemeat chunks and brown for 5 mins. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausagemeat is cooked through. Meanwhile, cook the pasta following pack instructions.
- Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the small basil leaves.
Nutrition Facts : Calories 617 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 2.1 milligram of sodium
TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE-GIADA
Recipe courtesy of Giada De Laurentiis. There are several recipes posted that are similar but not quite this. Posting so I won't forget to try.
Provided by CindiJ
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
- Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside.
- Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat.
- Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist.
- Return the sausage to the pan.
- Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.
Nutrition Facts : Calories 1084.4, Fat 51.2, SaturatedFat 18.3, Cholesterol 191.8, Sodium 2154.3, Carbohydrate 104, Fiber 8.7, Sugar 9.4, Protein 50.8
TAGLIATELLE WITH SQUASH, CHILI & RICOTTA
Make and share this Tagliatelle With Squash, Chili & Ricotta recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pour 1 tbsp olive oil into a non-stick frying pan and heat. add the squash and cook for 10 minutes, or until tender. Add the chili flakes and garlic and cook over a low heat for 2 minutes.
- Cook the pasta following pack instructions. Drain, reserving 2 tbsp of the cooking water. stir the pasta through the squash, adding the cooking water, seasoning and most of the parsley. Serve topped with a dollop of ricotta and the remaining parsley.
Nutrition Facts : Calories 387.1, Fat 4.3, SaturatedFat 2.1, Cholesterol 11.3, Sodium 42.9, Carbohydrate 74.8, Fiber 6.1, Sugar 5.5, Protein 14.3
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