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Pappardelle with Sausage and Peas Print Email


Maestri Pastai Pappardelle - 1 Pound
Tony’s Italian Sausage - 1/2 Pound
Heavy Cream - 1 Cup
Shelled Peas - 1/2 Cup
Parmigiano-Reggiano Cheese - 1/2 Cup
Kosher Salt and Black Pepper to Taste

For the sauce, one large frying pan over medium heat. Add the sausage out of the casing, stir and break up any clumps. Stir consistently until all pink is gone but not browned, about 5 minutes. Using a slotted spoon transfer to a cutting board and chop finely.

Wipe out the pan and place over medium heat. Return the sausage to the pan along with the cream and Parmigiano-Reggiano cheese, bring to a simmer. Cook until cream thickens about 5 minutes. Add peas, salt and pepper and simmer until the peas are tender and the flavors are blended, about another 5 minutes.

Meanwhile cook your Pappardella until pasta al dente, drain the pasta well. Add the pasta to your sauce and serve. Serves 6-8 as a side dish. Adapted from Chef Benard Tamburello
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