Fettucini with Peas, Italian Sausage and Ricotta

Another really easy, really tasty recipe. The Italian sausage adds some great heat, and the cheeses are just so wonderful and creamy. I love peas, and frozen works just fine (flash frozen, preferably). With little effort it serves a crowd, and makes for a great low-maintenance Sabbath entree.

Fettucini with Peas, Italian Sausage and Ricotta

(6 servings)

1 lb of any wide, long pasta

1 lb Italian sausage, casings removed

1 lb peas

1 c ricotta (whole milk)

1/4 c Pecorino Romano, grated

3/4 c basil leaves, chopped

2 cloves garlic, chopped fine

few glugs of olive oil

1 tsp salt

1) Set a pot of salted water to a boil over high heat. Add the pasta, should take 8-10 minutes to cook. Stir occasionally, and in the meantime...

2) Heat an additional large pan over medium-high and add the olive oil, garlic and sausage, breaking the sausage up into pieces in the pan with a spoon.

3) When the sausage is browned, add the peas using the back of the spoon to mush them up a bit. Turn down the heat to low.

4) Add the cooked pasta and the ricotta to the pan with the sausage and peas.

5) Add the basil, Pecorino Romano and salt. Toss and serve.