Recipe Tagliolini Peas and Sausage in Vietri ceramics

... My pasta (Tagliolini or noodles) with Peas and Sausage:
My Tagliolini with peas and sausage is one of the recipes that make a "BIS" to My Girls. A plate of pasta really tasty and complete that is both first and second course... and do not forget to have the good bread in the house, because everyone will mop up one's plate with bread.

 

... My advice:
The secret of my pasta (Tagliolini) is to prepare everything slowly and with love, using only high quality raw materials. I prefere use frozen little Peas of excellent quality, pork sausage coarse-grained (preferably Black Pig of Caserta DOP), tomato sauce San Marzano DOP all Italian, fresh onion from Tropea or possibly White.
Also choose a good fresh pasta type Tagliolini and a good Extra Virgin Oil DOP.
Use a sprig of rosemary in place of basil, it will give a freshness to the dish.
Ah ... I recommend you must be generous with quantity respect the recipe, because I'm sure everyone will ask you the Bis!!

 

Ingredients for 4 people:
320 grams of fresh tagliolini (noodles)
1 Red Onion of Tropea or White
3 Pork sausages
1 Glass of Sparkling Wine Sweet
400 grams of tomato past San Marzano DOP (all Italian)
200 grams of frozen peas
40 g Extra Virgin
60 gr grated Parmigiano DOP (or Grano Padano DOP)
1 sprig of rosemary Fresh
Coarse salt q.s.
Fine salt q.s.
Pepper as needed.

 

Preparation (Preparation time: about 50 minutes):
Peel the onion. And possibly cut them thin and put it in a pan with olive oil Extra Virgin and a bit of water. When the water has dried let it cook until it will be golden. Add the sausage and let it  brown with a sprig of fresh rosemary, mixing occasionally.  Add the sparkling wine and let it evaporate. Now add all the tomato sauce and peas. Add salt and simmer with the lid slowly.

 

Meanwhile the sauce cook, place a saucepan with aboundant of salted water (always use the coarse salt) and cook the pasta. Before draining the pasta, taken a ladle of cooking water and add it to the sauce. Drain it al dente and mix in the pan with the sauce. Serve with a generous sprinkling of Parmesan cheese (or Grana)DOP and, if desired, a grinding of fresh pepper. Serve in a dinner dish of our colorful Vietri ceramics.