Pappardelle with Sausage and Peas
1 pound fresh pappardelle pasta (or dried, about 3/4 lb, but cook time will be longer)
1/2 lb spicy pork sausage, casings removed
1 cup heavy cream
1/2 cup frozen peas
Grated Parmesan Cheese
In a large pan over medium heat, cook sausage, breaking up the lumps, until just cooked, about 8 minutes. Remove with a slotted spoon and place on a cutting board. Coarsely chop sausage pieces.
Wipe out the grease from pan with a paper towel and place over medium heat. Add cream and sausage to pan and bring to a simmer. Simmer until sauce thickens, about 10 minutes. Add peas and cook another 5-7 minutes.
While the sauce is cooking, bring a large saucepan filled with water to a boil. Salt water generously right before it begins to boil. Add fresh pappardelle and cook for 90 seconds, stirring frequently. Drain and reserve at least 1 cup of the pasta water.
Add the pappardelle to the sauce and toss to coat evenly. Add reserved pasta water as needed. Serve and top with grated parmesan.
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