This is another of those easy to make, last minute dishes. Like so many simple dishes, they work best when you invest in the highest quality ingredients available. It goes without saying that homemade pasta is heavenly, but most of us don't have the expertise. If you're facile with pasta making, the dish will be that much better. This recipe is for 4 people. From Savoring Italy, one in the excellent Williams-Sonoma series of cookbooks.
Ingredients:
Pappardelle 8 ounces
Italian sausage 1/2 lb. (casings removed)
Heavy cream 1 cup
Peas, small shelled 1/2 cup
Parmigiano 2 oz/60 g grated
Method:
Sauce
In a large saucepan break up and cook sausage for about 5 minutes or until the meat has lost its color. Remove meat with a strainer and transfer to cutting board. Chop finely. Wipe out pan. Add cream and sausage. Stir until the sauce thickens, about 5 minutes. Add peas, salt and pepper. Cook stirring periodically about 5 minutes.
In the meantime, bring a large pot of salted water to a boil and add pappardelle. Stir frequently until al dente. Drain in colander then return to large pot. (reserve a little of the pasta water to thin sauce if needed) Add sauce and toss. Add grated cheese and toss. Transfer to individual warmed serving plates. Serve with Italian bread and additional grated cheese to add as desired. A nice sangiovese would round out the dinner.
Notes: bulk, uncased Italian sausage works better than the links you have to strip of the casings. If the peas are large, I recommend you briefly parboil them before adding or they won't have enough time to cook in the sauce.
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