Easy Peasy Pasta

I was watching the Food Network one evening last week and saw Giada making this recipe. It sounded like a great meal and nice change from my typical chicken or ground beef meals.

I thought this dish turned out ok, I really loved the sausage in it but I just was not sold on the entire dish itself. I think I would like it better with a different, or perhaps more flavorful, sauce. My husband on the other hand seemed to really like it, he polished off 3 bowls.


I did make a few changes to the recipe so I will write it as I prepared it and if you are interested in the original recipe click the link under the recipe name.

Penne with Smashed Peas, Sausage, and Ricotta
Adapted from: Giada De Laurentiis

Ingredients
8 oz pound penne pasta
1 tablespoon olive oil

3 cloves garlic, chopped

1 pound pork sausage
1 teaspoon red pepper flakes

8 oz frozen peas, thawed

1/2 cup whole milk ricotta cheese

2 tablespoons fresh parsley, chopped

1/4 cup fresh grated Parmesan cheese

1 teaspoon salt

Directions
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, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet heat the olive oil, garlic and red pepper flakes over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. 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 along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the parsley, Parmesan cheese, and salt. Toss gently to coat and serve immediately.