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Pasta, Risotto and You

by Nancy Caivano

 

Pappardelle with Sausage and Peas

Serves 6

 

Ingredients:

For pasta
2-1/4 cups all-purpose flour
1/3 cup water
2 eggs
1 tbsp olive oil
1 tsp salt

For Sauce
1 lb Italian sausage, casing removed
   (hot or sweet, your preference)
1 cup heavy cream
1/2 cup shelled baby peas
Salt and pepper
1/2 cup grated Pecorino Romano cheese,
   divided (or Parmigiano-Reggiano)

 

Method:

First prepare pasta:
In a large bowl with wooden spoon, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On a well-floured surface knead dough until smooth and not sticky. Wrap dough with plastic wrap and let rest 30 minutes.

Meanwhile, prepare sauce. Heat a large frying pan over medium-high heat. Add the sausage meat and cook, stirring to break up any lumps, until well-browned, about 8 minutes. Using a slotted spoon, transfer to a cutting board and chop finely.

Wipe out the pan and place over medium heat. Return the sausage to the pan along with the cream and bring to a simmer. Cook until the cream thickens, about 5 minutes. Add the peas, salt and pepper and simmer until peas are tender and the flavors are blended, about 5 minutes longer. Add half the Romano cheese, stir and remove from heat.

Roll dough out into a thin sheet and cut into pappardelle (about 1" wide and 4" long). If you have a pasta machine, use the pappardelle setting or even the fettuccine setting. Cook in a large pot of boiling, salted water until al dente. Drain. Return drained pasta to pot, and add sauce. Toss well. Add remaining Romano cheese, toss well and serve immediately.

Note:
You can substitute dry pasta for fresh with this sauce, or use purchased fresh pasta.

 

Progressive Meal Courses

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This page created February 2001


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