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Pasta with Sausage, Peas and Ricotta

September 3, 2017

We are always looking for new ways to build a pasta dinner. This is combination of sausage and tender peas with spice from crushed red pepper flakes is excellent with the creamy and bright whipped lemon ricotta. Just add your favorite dried or fresh pasta for a lovely dinner. We used our fresh arugula pasta, and it was an great pairing.

You will need:

  • 1/4 c pine nuts
  • 1 c ricotta cheese
  • 1 lemon, zested
  • 1/3 c + 3 T grated Parmesan cheese, divided
  • 3 T olive oil, divided
  • 1 lb mild Italian sausage, out of its casing
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 c frozen peas
  • 1/2 c favorite stock (I used beef because it was on hand)
  • 1/4 t crushed red pepper flakes
  • 1/2 t salt
  • 1 lb pasta
  • Pepper to taste

20170523 Pasta with Peas 04

Then you will…

  1. Toast the pine nuts in a medium nonstick skillet over medium heat, stirring often, about 4-5 minutes. Remove from heat and set aside.
  2. In a medium bowl, whisk together the ricotta with the lemon zest, 3 tablespoons of the Parmesan, and 1 tablespoon of the olive oil. Set aside.
  3. In a large nonstick skillet, heat the remaining olive oil over medium heat.
  4. Add the sausage and saute 5-6 minutes until starting to brown, breaking it up as you stir.
  5. Add the onion and garlic. Saute until the onion softens and turning golden, 3-5 minutes.
  6. Add the peas, stock, red pepper flakes, and salt. Mix together.
  7. Lower the heat to medium-low and allow the sauce to simmer and reduce, while you cook the pasta.
  8. Cook the pasta in salted water according to its instructions. Reserve 1/2 cup of the cooking water for the sauce when you strain the pasta.
  9. Stir the pasta and Parmesan into the sauce.
  10. Add the pasta water, a little at a time, until your sauce is the desired consistency and coats the pasta.
  11. Season with fresh pepper to taste.
  12. Serve the pasta and sauce topped with some of the ricotta and pine nuts.
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