Tuesday, November 10, 2009

A Little Alfredo Sauce Makes all the Difference.

I have just finished another helping of the the pasta sausage and peas thing I tossed together Sunday evening. I got a container of Butoni Light Alfredo Sauce. I know, for purists, "Light" Alfredo Sauce is missing the point, but it's reasonably decent and, let's face it, since I can't actually make Alfredo Sauce, I can buy a lighter version for myself. I don't NEED all the fat and calories of real.

One heaping tablespoon swirled amongst the serving and nuke for 2 minutes. Oh, is it good. Add a couple of muffins and a couple 3 cookies along with a 10 ounce bottle of grape juice and I have a decent lunch. I will need to make the meatloaf tonight.

Perry sent me a link to the following recipe from Giada De Laurentis' Food Network show.

Tagliatelle with Smashed Peas, Sausage and Ricotta Cheese


  • 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
  • 1 teaspoon salt


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.

Now I ask you. What did peas ever do to you to deserve to be smashed?

I'm all out of sausage now. I'll have to try this the next time I have some in the house. Add a full-bodied red wine, a tossed salad with poppyseed dressing and a slice of cheesecake and there's a meal you could serve to impress anyone.

And it wouldn't take Alfredo Sauce, lightened or otherwise, to make it good.

Beverage: Grape Juice


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