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Sausage and Pea Pappardelle in Tomato Cream
Sweet Italian sausage, fresh tomatoes and pureed canned tomatoes simmer with sweet vermouth, then get peas, half-and-half and Parmesan. Wide egg ribbons finish in the sauce so it clings to every strand.
- YieldServes 4
- Hands-on35 min
- Total57 min
- Difficulty
Ingredients
- 2 tbspextra-virgin olive oil
- 450 gsweet Italian sausage, removed from casings
- 1large shallot, minced
- 1 tspkosher salt, for the sauce
- 4 clovesgarlic, minced
- 120 mlsweet vermouth
- 360 gRoma tomatoes, cored and diced, about 6
- 1 canSan Marzano tomatoes, 800 g can, pureed with their juice
- to tasteblack pepper, freshly ground
- ½ tspred chili flakes
- 150 gfrozen peas
- 240 mlhalf-and-half
- 225 gParmesan cheese, grated, divided
- 450 gfresh egg pappardelle
- 1 tbspkosher salt, for the pasta water
- ¼ cupbasil leaves, torn, plus more for garnish
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