Pappardelle with Cream of Peas and Crispy Sausage
Here is a recipe for a tasty and complete seasonal dish to complement our Extra Virgin Olive Oil. Among our favorite combinations for the Coratina variety Olive Oil are legumes and red meats: in this recipe we are going to combine them to create an explosion of flavors!
We start by boiling the peas (cleaned and washed) in lightly salted water for about 5 minutes, then drain and set aside in a bowl. Now we can heat a tablespoon of oil in a nonstick pan with a clove of garlic and some chili pepper. After a minute we can put our skinned and chopped sausage to stir-fry for about 8 minutes, turning often with a wooden spoon.
Now we put the pappardelle in plenty of salted water for about 6-7 minutes. When the sausage is finished cooking, we can remove it from the pan and lower the flame to a minimum, so that we can add a dash of White Wine (or alternatively some cooking water from the pappardelle). Let’s go take back the boiled peas and blend them by adding the cooking water from the pappardelle until they have reached a creamy consistency. Now our pappardelle will be cooked al dente, so we can drain them and transfer them to the pan, adding the pea cream. Keep it moist by adding a little cooking water.
After being sautéed a few times, the pappardelle can be served in the pan; we can add our crispy sausage, a little pepper and some raw Extra Virgin Olive Oil.
While cooking, we decided to add a drop of Pinot Grigio, a dry white wine that is excellent for blending the sauce and accompanying the dish.
Ingredients for two:
Pappardelle Pasta 200g
Fresh Sausage 80 g
Fresh Peas 100 g
White Wine (Pinot Grigio)
1 Garlic clove
Salt
Pepper
Chili Pepper
Olio Angelino, Organic Extra Virgin Olive Oil Coratina Variety
Recipe inspired by Chef Gilberto Neirotti
