by Nancy Caivano
2-1/4 cups all-purpose flour
1/3 cup water
1 tbsp olive oil
1 tsp salt
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)
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.
You can substitute dry pasta for fresh with this sauce, or use purchased fresh pasta.
This page created February 2001
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