Sausage, Pea, and Thai Basil Pasta
Bowl by Crate and Barrel.
It’s kind of a stretch calling this a fusion pasta since I’m only using Thai basil instead of Italian, but the Thai version has such a different flavor profile that it makes this dish really taste unique. The slightly anise flavor transcends the creaminess comes from ricotta cheese, the sweetness comes from the peas, and meatiness of the sausage. It’s a hearty pasta that comes together in less than 30 minutes.
Serves 4 - 6
Ingredients:
1 pound Italian sausage (outside the casings)
1 cup of chopped onions
12 cloves garlic, finely chopped
1 pound frozen peas, thawed
15 ounces ricotta cheese
3/4 cup lightly packed Thai basil, chopped into ribbons (or a “chiffonade” cut")
3/4 cup fresh grated Parmigiano Reggiano
1 pound boxed linguine
Kosher salt and pepper
Extra-virgin olive oil
Steps:
In a large skillet, heat up a few tablespoons of EVOO over medium-high heat. Add the sausage. break apart into smaller pieces, and brown. Add in the onions along with some salt and pepper, and sauté until softened. Add in the garlic and cook for 1 minute (do NOT burn). Add the peas, and using the back of a wooden spoon, smash the majority of the peas. Add the ricotta cheese and reduce heat to medium-low.
Bring a large pot of salted water to a boil over high heat. Add in the pasta and cook 1 minute shy of al dente because it will continue to cook in the sauce. Reserve 1 cup of the pasta water, drain the pasta, and toss back into the empty pot.
Add in the ricotta/sausage/pea mix to the pot with pasta along with the parmesan, Thai basil, and 1/2 of the reserved pasta water. Toss the pasta and the sauce until everything is well combined. Add more pasta water if you want the sauce looser. Adjust seasoning with salt and pepper.
To plate, serve in a large bowl and garnish with more basil. Pairs nicely with a lemony drink.
