TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE

Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese image

Yield 4 to 6 servings

Number Of Ingredients 9

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

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, 8 to 10 minutes if dry or according to package directions if fresh. Drain the pasta, reserving 1 cup of the pasta cooking water.
Meanwhile, heat the olive oil and garlic in a large, heavy skillet over medium-high heat until the garlic is fragrant. Add the sausage and cook, using a wooden spoon to break it up into bite-size bits. When the sausage has browned, about 5 minutes, push it over to one side of the pan. 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 to the pan and stir to combine, then add the cooked pasta and toss to coat. Add the pasta cooking water 1/4 cup at a time, if needed, to make the pasta moist. Add the basil, Pecorino, and salt. Toss gently to combine and serve immediately.