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.
SPEEDY SAUSAGE STROGANOFF TAGLIATELLE
Make our budget-friendly quick sausage stroganoff tagliatelle for a simple family dinner. This filling bowl takes just five minutes to prepare
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausagemeat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add the mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, mustard and stock. Bring to a simmer and season to taste.
- Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.
Nutrition Facts : Calories 826 calories, Fat 42 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 27 grams protein, Sodium 1.2 milligram of sodium
TAGLIATELLE CON SALSICCIA (TAGLIATELLE WITH SAUSAGE)
Traditional Italian dish. Garnish with grated Parmigiano cheese.
Provided by rivera.abdo
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat. Add porcini mushrooms, onion, garlic, and parsley; cook and stir until golden brown, 5 to 8 minutes. Add sausage; cook and stir until browned, about 2 minutes.
- Pour white wine into the skillet and simmer, scraping up the browned bits off the bottom of the skillet, until most of the wine evaporates, about 3 minutes. Pour in vegetable broth; cook and stir until sauce reduces, about 5 minutes. Stir in heavy cream, salt, and pepper.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle, bring back to a boil, and cook until tender yet firm to the bite, about 8 minutes.
- Drain tagliatelle and stir into the sauce in the skillet. Stir in Parmigiano cheese. Divide tagliatelle among 4 serving plates and garnish with toasted almonds.
Nutrition Facts : Calories 942.8 calories, Carbohydrate 73.5 g, Cholesterol 144.1 mg, Fat 54.4 g, Fiber 4.2 g, Protein 31.1 g, SaturatedFat 25.9 g, Sodium 1192.2 mg, Sugar 6.2 g
PAPPARDELLE CON SALSICCIA E SPINACI (PAPPARDELLE WITH SAUSAGE AND SPINACH)
Steps:
- Fill a medium pot half full of water; add salt and bring to a boil over high heat.
- In a large skillet, heat the olive oil over medium-high heat until hot. Add the onion, garlic and basil and cook, tossing, until the onion turns translucent, about 2 minutes. Add the chicken stock, tomatoes and some salt and pepper. Cook until the tomatoes are soft, about 5 minutes, then mix in the sliced sausage and spinach to warm. Remove from the heat
- Drop the pappardelle in the boiling water and cook 3 to 4 minutes. Drain the pasta, then add it to the tomato-sausage mixture (or use tongs to carefully transfer it from the water to the tomato-sausage mixture). Next, add the cheese and butter and toss or stir until the pasta is colored by the sauce and the sauce thickens. Place in bowls and drizzle with the truffle infused oil.
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
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
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