eaten by simple folk

According to the wikipedia reference guide, Tagliatelle was once available only for the bourgeoisie and was served on silver plates. These days, however, it is a much less sophisticated tradition and can be eaten by the "simple folk." I may be simple, but get real people, I still eat all of my meals on silver plates. Allison made this the other night. She prefers to smash the peas between her teeth because she likes the feeling, so you can skip that step too if you want an extra activity while you eat. Also, her version was even more tasty because she used spinach & chive fettuccine from Trader Joe's and jalapeno chicken sausage, which was spicy and flavorful.

TAGLIATELLE WITH SMASHED PEAS, SAUSAGE & RICOTTA

(Recipe inspired by Giada De Laurentiis)

1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
2 tablespoons olive oil
2 cloves garlic, 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 (about 3/4 cup)
1/4 cup fresh grated Pecorino Romano cheese
salt to flavor

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 and garlic 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 basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.