![]()
by Nancy Caivano
Serves 6
Ingredients:
For pasta
2-1/4 cups all-purpose flour
1/3 cup water
2 eggs
1 tbsp olive oil
1 tsp salt
For Sauce
1 lb Italian sausage, casing removed
(hot or sweet, your preference)
1 cup heavy cream
1/2 cup shelled baby peas
Salt and pepper
1/2 cup grated Pecorino Romano cheese,
divided (or Parmigiano-Reggiano)
Method:
First prepare pasta:
In a large bowl with wooden spoon, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On a well-floured surface knead dough until smooth and not sticky. Wrap dough with plastic wrap and let rest 30 minutes.
Meanwhile, prepare sauce. Heat a large frying pan over medium-high heat. Add the sausage meat and cook, stirring to break up any lumps, until well-browned, about 8 minutes. Using a slotted spoon, transfer to a cutting board and chop finely.
Wipe out the pan and place over medium heat. Return the sausage to the pan along with the cream and bring to a simmer. Cook until the cream thickens, about 5 minutes. Add the peas, salt and pepper and simmer until peas are tender and the flavors are blended, about 5 minutes longer. Add half the Romano cheese, stir and remove from heat.
Roll dough out into a thin sheet and cut into pappardelle (about 1" wide and 4" long). If you have a pasta machine, use the pappardelle setting or even the fettuccine setting. Cook in a large pot of boiling, salted water until al dente. Drain. Return drained pasta to pot, and add sauce. Toss well. Add remaining Romano cheese, toss well and serve immediately.
Note:
You can substitute dry pasta for fresh with this sauce, or use purchased fresh pasta.
Pasta, Risotto and You Archive
This page created February 2001

Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC
Become a Chef:
Best Culinary Schools
Everything Kitchens
Coffee Makers, Blenders
Espresso Machines
The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts
Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts
Tenerife
Weight Loss Diet
Women's Vests
Vending Machines
Cheap Hotels
Cheap Holidays
Holiday Cottages