Green and White Pasta with Sausage and Cream


Serves: 4
Total Calories: 923

Ingredients

2 tablespoons unsalted butter
8 ounces plain Italian pork sausages, casings removed and chopped fine
1 cup heavy cream
1/2 cup fresh or tiny frozen green peas
salt
1/2 pound fresh egg tagliarini pasta
1/2 pound fresh spinach tagliarini pasta
Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano

Directions:

1 In a skillet large enough to hold the cooked pasta, melt the butter over medium heat. Add the sausage meat and cook, stirring frequently, just until the meat is no longer pink, about 5 minutes. Do not brown.

2 Stir in the cream and peas and bring to a simmer. Cook 5 minutes or until the cream is slightly thickened. Remove from the heat.

3 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.

4 Stir the pasta into the sausage mixture. Add a generous grind of black pepper and the cheese and toss thoroughly. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 923
Calories from Fat: 461

This Green and White Pasta with Sausage and Cream recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


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