Fettuccine with Peas, Sausage, and Ricotta


So.  I love Giada.  She’s hot, she seems personable and she’s a great cook.  I have never met one of her recipes I didn’t like.

That said, it’s rare that I follow recipes exactly.  Except for baking.  There’s some sort of magical nonsense that goes on that shouldn’t be dicked around with.

So when I say this is a great dish, I mean, it’s a great dish after I made some alterations.  Because I’m awesome and can make pretty good dishes fanfreakingtastic.  It’s a gift I’ve been given.

Don’t believe me?  Try it for yourself.

I should also note that I cut down the recipe  so it makes enough for two people.

Fettuccine with sausage, peas and ricotta

Slightly adapted from Giada’s Kitchen, page 110.  It can also be found here

½ pound of fettuccine

2 tablespoons olive oil

4 cloves garlic, chopped

¼ – ½ tsp of red pepper flakes

3 links of hot Italian sausage, casings removed

½ cup frozen peas, thawed

½  cup ricotta cheese

4 or 5 fresh basil leaves chopped

3 tbsp heavy cream

¼ cup fresh grated Pecorino Romano cheese

Salt and pepper to taste


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 ½ 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, add red pepper flakes and cook until 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 (I didn’t do this part because peas are gross, and smashed peas are even worse, so I just left them whole). 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, add heavy cream. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, salt, and pepper. Toss gently to coat and serve immediately.


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