Tagliatelle with Smashed Peas, Sausage and Ricotta

Last night, I had the pleasure of eating dinner at my friend Chelsea's where she served up a gorgeous dinner for me and another guest.  On the menu were Giada's Tagliatelle with Smashed Peas, Sausage and Ricotta, Parmesan crostini and thick tomato slices with fresh mozzarella.  This recipe is simple, straight-forward and plentiful.  You'll have leftovers for days:)

Ingredients
1 pound fresh or dried tagliatelle
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound hot Italian sausage, casings removed
1 pound frozen peas, thawed 
1 cup whole milk ricotta cheese      
1 bunch fresh basil leaves, chopped
1/4 cup freshly grated Pecorino Romano cheese
1 teaspoon salt

Directions

1. Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until al dente, stirring occasionally, 8-10 minutes if dry or according to the package if fresh.  Drain the pasta, reserving 1 cup of the pasta cooking water.
2. Meanwhile, heat the olive oil and garlic in a large, heavy skillet over medium-high heat until the garlic is fragrant.  Add the sausage and cook, using a wooden spoon to break it into bite-size bits.  When the sausage has browned, about 5 minutes, push it over to one side of the pan.
3. Add the peas to the pan and, using the back of the wooden spoon, smash the peas.  Turn off the heat.
4. Add the ricotta cheese to the pan and stir to combine, then add the cooked pasta and toss to coat.  Add the pasta cooking water 1/4 cup at a time, if needed, to make the pasta moist.  Add the basil, Pecorino and salt.  Toss gently to combine and serve immediately. 

 Recipe taken from Giada's Kitchen: New Italian Favorites

The Mushroom

Don't worry, one of my New Year's resolutions is to blog more.  What can I say, the holidays had me sidetracked!  But fret no more because much of the time I neglected blogging I spent reading and testing recipes from three new cookbooks courtesy of one Mr. S. Claus and my cousin Lauren:)

While home for Christmas, my mom made the most fantastic sauteed mushrooms.  I'm unsure how I could have neglected such a perfectly low-maintenance and versatile veggie for so long.  I made them once again tonight and was quite pleased.  

The key is to avoid over-crowding the mushrooms.  I use a mix of butter and olive oil melted in a large saucepan over medium heat.  Season with salt and pepper and cook until the skin starts to turn a crispy brown.  Top with chives.