Tagliatelle with smashed peas, sausage, and ricotta cheese from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis

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Notes about this recipe

  • korkyporky on December 21, 2024

    Pretty good simple pasta to use up ingredients

  • MsMonsoon on July 20, 2021

    I made this vegetarian with Tofurkey Italian sausage, and it turned out pretty well. I used an extra tablespoon of olive oil and extra pecorino romano to compensate for the lower fat content. Next time I’ll probably try Field Roast Italian veggie sausages. Like Breadcrumbs, I also needed nearly a full cup of pasta water to moisten the pasta.

  • Breadcrumbs on October 23, 2010

    Oct 2010 - First use of this recipe. This dish comes together very quickly and delivers big flavour. I do think that the outcome of this dish relies heavily on the quality of the sausage since it does add the most dominant flavour. I didn't make any substitutions and needed to add about 1 cup of pasta water to achieve the consistency I desired in the sauce. Delicious and well received. 8.5

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