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Gallery Tagliatelle Contadina with Silvano Recipe Summary Servings: 6
Ingredients Ingredient Checklist 4 fresh sage leaves 2 sprigs fresh rosemary 3 hot Italian sausages (4 ounces each) 3 sweet Italian sausages (4 ounces each) 3 tablespoons olive oil 3/4 cup, plus 2 tablespoons heavy cream 3 plum tomatoes, cut into 1/4-inch dice, juice reserved 1/4 cup defrosted frozen peas or blanched fresh peas 2 teaspoons unsalted butter Fine sea salt and freshly ground pepper 3/4 cup freshly grated Parmigiano-Reggiano cheese 1 pound fresh tagliatelle 1/4 teaspoon crushed red-pepper flakes
Gallery Tagliatelle Contadina with Silvano
Recipe Summary Servings: 6
Gallery
Tagliatelle Contadina with Silvano
Tagliatelle Contadina with Silvano
Tagliatelle Contadina with Silvano
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 4 fresh sage leaves 2 sprigs fresh rosemary 3 hot Italian sausages (4 ounces each) 3 sweet Italian sausages (4 ounces each) 3 tablespoons olive oil 3/4 cup, plus 2 tablespoons heavy cream 3 plum tomatoes, cut into 1/4-inch dice, juice reserved 1/4 cup defrosted frozen peas or blanched fresh peas 2 teaspoons unsalted butter Fine sea salt and freshly ground pepper 3/4 cup freshly grated Parmigiano-Reggiano cheese 1 pound fresh tagliatelle 1/4 teaspoon crushed red-pepper flakes
Directions
Bring a large pot of water to a boil. Meanwhile, using a sharp knife, chop sage and rosemary together into a thick paste; set aside. Remove the casings from the sausages, and knead them together by hand.
In a large saute pan wide and deep enough to hold all the ingredients, heat olive oil over medium heat. Add sausage, and cook, using a spatula to break up the sausage, until browned, about 5 minutes.
Add sage-and-rosemary mixture, 3/4 cup cream, and tomatoes to the sausage. Cook, stirring, 2 minutes. Add peas, and cook, 1 minute. Add butter, and gently stir until incorporated. Season with salt and pepper. Stir in Parmigiano-Reggiano cheese and the remaining 2 tablespoons heavy cream. Cook until heated through, about 1 minute.
Add salt and tagliatelle to the boiling water, and cook until done, 2 to 3 minutes. Drain pasta, and immediately add it to the sauce. Toss well to combine. Serve sprinkled with crushed red-pepper flakes.
Reviews
Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
Add Rating & Review
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
All Reviews for Tagliatelle Contadina with Silvano
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tagliatelle Contadina with Silvano
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
