It's a Tuesday night, and while I'll admit, I'd rather get takeout...we were good and cooked at home (and exercised). We took some hints from Giada and made a pasta with peas and sausage...but we made some changes to it.
Boil a pot of water for rigatoni (16 oz.). Add chopped garlic ( 3 cloves) to a large frying pan with 2 tablespoons olive oil, heating at medium heat. Once the garlic starts to cook (use your nose!), add 4 links of hot Italian sausage chopped. Cook on a medium-high heat until sausage is cooked through, and while cooking, break up the pieces. Push sausage to the edge of pan and add 1/4 cup of dry white wine (I used sauvignon blanc). Once the sausage is cooked, add thawed frozen peas (1 pound) to the pan. Using a potato masher or hand blender, puree the majority of the peas. Mix everything together and turn the heat off the burner. Add 1/4 cup chopped basil, and 1 teaspoon each of oregano, parsley, and thyme. Also add 1 cup of ricotta. Using a pasta utensil scoop out the cooked rigatoni and add it to the sausage/pea mixture and toss. Top with freshly grated parmesan cheese and season to taste. Enjoy!
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