A few weeks ago, I came across this cookbook for $1 in an antique store in Cave Spring, Georgia. Published in 1999, this recipe has been waiting patiently for me to come across it and cook this delicious meal tonight! I believe that! By the time the water boiled for the pasta to cook, the sauce was almost finished. The pasta finished cooking within a minute of the sauce being thickened and ready to toss together. This is a great weeknight meal.
1/2 lb. Italian sausage, casings removed
1 cup heavy cream
1/2 cup shelled tiny green peas
salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano cheese
12 oz. pappardelle pasta (You can use either fresh or dried pasta for this dish.)
Warm a large non-stick frying pan over medium heat. Add the sausage and cook, stirring to break up any lumps, until no longer pink, but not browned, about 5 minutes. Using a slotted spoon, transfer sausage 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 the peas are tender and the flavors are blended, about 5 minutes longer.
Meanwhile, bring a large pot of water to a boil. Add 1 T. salt and the pasta. Cook, stirring frequently, until al dente. Drain well.
Place the pasta in a warmed shallow serving bowl. Add the sauce and toss to mix evenly. Add the cheese and toss again. Serve immediately.