Hands-on Time: 20 minutes
Total Time: 20 minutes
- 8 oz pappardelle or fettucine
- 1½ c frozen peas, optional
- 1 Tbsp olive oil
- 4 Italian sausage links (about 1 lb)
- 2 large egg yolks
- ½ c half-and-half
- ½ c grated Parmesan (2 oz), plus more for serving
- salt and pepper
- Cook the pasta according to the package directions, adding the peas during the last minute of cooking. Reserve the ½ c of the cooking water, drain the pasta and peas, and return them to the pot.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the sausages, turning occasionally, until cooked through, 8-10 minutes.
- In a medium bowl, whisk together the egg yolks, half-and-half, Parmesan, ½ tsp salt and ¼ tsp pepper. Add the egg mixture and reserved cooking water to the pasta and peas in the pot. Cook over low heat, tossing gently, until the sauce is slightly thickened and coats the pasta. Serve with the sausage and additional cheese.
The more I cook with sausage, the more practice I get and I’m much better cooking it now. I didn’t have as much frustration getting it cook through as I have before. So that was good.
When I came across the recipe originally in a copy of Real Simple I envisioned a version of Creamy Pecorino Pasta. With a cheese and cream sauce, I was excited. Turns out it was similar but Creamy Pecorino Pasta wins hands down.
The combo of the creamy cheese sauce and sausage was interesting but I wasn’t impressed. Why make something mediocre that’s similar to Creamy Pecorino Pasta when I can just make the Creamy Pecorino Pasta. And no, I don’t think that it would have helped to include the peas. Needless to stay this recipe won’t be hanging around in my recipe box.