Ingredients
1 box tagliatelle pasta
3 tablespoons extra virgin olive oil
2 cloves garlic (minced)
1 teaspoon chili flakes
3/4 lb breakfast pork sausages (casing removed)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup Parmesan cheese
Instructions
- Bring a pot of water to the boil. Add a good tablespoon of salt to the water. Drop the pasta and cook according to box instructions less 1-2 minutes. Keep some of the pasta water to the side. About 1 cup.
- While the pasta is cooking. In a non-stick skillet, heat oil, garlic and chili flakes over a medium heat. Add sausage and break up the meat in the pan and cook for about 4-5 minutes or until browned. Remove from pan and set aside.
- Add peas, ricotta and the Barilla Classic Genovese Pesto to the pan, mix to combine. Add the pasta to the pan with a couple of tablespoons of pasta water until it coats all of the pasta. Mix well using a pair on thongs. Season with salt and pepper. Add back in the meat and peas. Serve with freshly grated parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Dish
