Penne with Ricotta, Prosciutto, Sausage and Peas

Photo by Johanna S.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • 2

    tablespoons olive oil

  • 3/4

    pound sweet Italian sausage with fennel (Buon Italia, 3 links)

  • 1/4

    pound Prosciutto di Parma, not too thinly sliced, finely chopped

  • 4

    cloves garlic, chopped

  • 1

    bunch spring onions or scallions, whites and greens, chopped but separated

  • 1/2

    cup dry white wine

  • 2

    cups fresh shelled or defrosted peas

  • Salt and pepper

  • 2

    tablespoons fresh thyme, chopped

  • 1 1/2

    cups fresh ricotta, sheep or cow milk

  • 1

    pound penne rigate

  • 1/4

    cup flat-leaf parsley, thinly sliced or chopped

  • 1/2

    cup chopped pistachio nuts (buy Sicilian if you can), lightly toasted

  • Grated Pecorino (sheep milk) or Parm (cow milk) to serve

Directions

Bring a large pot of water to a boil for the pasta. Heat a large skillet over medium-high heat with olive oil, 2 turns of the pan. Add the sausage and brown and crumble; add the prosciutto and combine evenly with sausage. Add whites of onions and garlic, and stir a minute; add wine and swirl. Add the peas and season with salt, pepper and thyme. Gently mash up the peas a bit then melt in the ricotta, reduce heat to low. Cook penne to al dente, drain and add 1/2 cup salty cooking water to the sauce, and combine with pasta. Serve pasta topped with green onions, parsley, pistachios and grated cheese.

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