Foodie Chickie

Allen from Eating Out Loud invited me to participate in a Food Fight. Thanks Allen. This round's theme was ingredients from our pantry. I couldn't think of any better recipe than the one I found Christina's food blog Bread And Water. It is a Giada De Laurentiis recipe.

I tweaked the recipe just slightly by adding home made pesto to it instead of the basil and garlic. Since the pesto already has both ingredients. Plus I used Farfalle
instead of tagliatelle. Lastly I just couldn't bring myself to smash those peas.

I also thought it would be a perfect to also submit to Presto Pasta Nights. So I got two uses out of the recipe.

I always have those ingredients the recipe calls for on hand and Niel really really liked it so it's going to be a keeper.

Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese
Adapted from a recipe by Giada De Laurentiis



1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
2 tablespoons olive oil
2 cloves garlic, chopped
1 pound hot Italian sausage, casings removed
1 pound frozen peas, thawed
1 cup whole milk ricotta cheese
1 bunch fresh basil leaves chopped (about 3/4 cup)
1/4 cup fresh grated Pecorino Romano cheese
1 teaspoon salt

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.