Tagliatelle with Smashed Peas, Sausage and Ricotta Cheese: The 25-Minute Pasta That Eats Like a Weekend Flex

You want a dinner that looks chef-y, tastes rich, and doesn’t require selling your evening to the kitchen? This is it. Sweet peas get smashed into a silky, bright-green sauce that hugs wide ribbons of tagliatelle, then you hit it with juicy sausage crumbles and cold, creamy ricotta.

It’s the “I have standards” version of weeknight pasta. Minimal effort, maximum flavor, and zero guilt about seconds. Honestly, why are you not making this already?

What Makes This Recipe Awesome

Texture trifecta: tender tagliatelle, velvety peas, and little ricotta clouds that melt just enough to feel luxurious.

Balanced flavors: sweet peas, salty sausage, lemon zest, and fresh herbs tag-team every bite.

It’s bright and comforting at the same time.

Ridiculously fast: You’ll finish the sauce in the time it takes your water to boil. That’s not marketing—try it.

Flexible ingredients: Pork, chicken, or plant-based sausage? Fresh or frozen peas?

Ricotta or mascarpone? It all works.

Restaurant-level finish: Pasta water and a quick emulsify whisk the sauce into glossy perfection. Little moves, big payoff.

What Goes Into This Recipe – Ingredients

• 12 oz tagliatelle (fresh or dried; fresh cooks faster)
• 1 lb Italian sausage (mild or hot; casings removed)
• 2 cups peas (fresh or frozen; no need to thaw fully)
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 1/2 cup whole-milk ricotta (plus extra for dolloping)
• 1/2 cup grated Parmesan or Pecorino Romano
• Zest of 1 lemon (plus 1–2 tsp juice, to taste)
• 1/2 cup dry white wine (optional; sub chicken or veggie stock)
• 3 tbsp extra-virgin olive oil
• 1/4–1/2 tsp red pepper flakes (optional, but recommended)
• 1/4 cup fresh mint and/or parsley, chopped
• Kosher salt and freshly ground black pepper
• 1–1.5 cups reserved pasta water (gold, don’t waste it)

How to Make It – Instructions

1. Boil the pasta water: Salt a large pot of water like the ocean.

   Bring to a rolling boil.

2. Brown the sausage: Heat 1 tbsp olive oil in a large skillet over medium-high. Add sausage, breaking it into small crumbles. Cook until browned and cooked through, 5–7 minutes.

   Transfer to a plate, leaving the fat in the pan.

3. Sweat aromatics: Lower heat to medium. Add 1 tbsp olive oil if needed, then shallot and garlic. Cook 1–2 minutes until fragrant, not browned.

   Add red pepper flakes.

4. Deglaze: Pour in wine (or stock). Scrape up browned bits. Reduce by half, 2–3 minutes.
5. Cook peas: Add peas, a pinch of salt, and 1/2 cup pasta water.

   Simmer 2–3 minutes until tender and bright.

6. Smash the peas: Use a potato masher or the back of a spoon to smash about 2/3 of the peas. You want a chunky, creamy situation, not baby food.
7. Cook the tagliatelle: Drop pasta and cook until just shy of al dente. Reserve 1–1.5 cups pasta water before draining.
8. Build the sauce: Stir in lemon zest and half the Parmesan to the pea mixture.

   Add the sausage back. Season with black pepper.

9. Marry pasta and sauce: Add drained tagliatelle to the skillet with 1/2 cup pasta water and 1 tbsp olive oil. Toss over medium heat 1–2 minutes until glossy.

   Add more pasta water in splashes to keep it saucy.

10. Ricotta finish: Off the heat, stir in 1/2 cup ricotta until just incorporated. It should look silky with white streaks. Adjust salt, add a squeeze of lemon.
11. Plate and top: Serve with extra ricotta dollops, remaining Parmesan, and herbs.

    A drizzle of olive oil never hurt anyone.

Keeping It Fresh

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce may tighten; that’s normal.

Reheating: Add a splash of water or stock to a skillet and warm gently over medium heat, tossing until revived. Microwave works in a pinch, but the skillet keeps it glossy.

Make-ahead tips: Brown the sausage and prep aromatics up to 2 days ahead.

Smash the peas day-of for best color. Fresh herbs should be chopped last minute for max pop.

Benefits of This Recipe

• Protein-forward and filling: Sausage plus ricotta means you’re not hungry 30 minutes later.
• Vegetable win: Peas bring fiber, sweetness, and that fresh green vibe without a salad side quest.
• Weeknight-friendly: One skillet, one pot, and you’re done. Cleanup = minimal, which IMO is the real luxury.
• Customizable heat: Red pepper flakes let you control the spice.

  Kids at the table? Keep it mild.

• High reward-to-effort ratio: Feels fancy, cooks fast. Big ROI energy.

What Not to Do

• Don’t skip pasta water: It’s the emulsifier that turns sauce from meh to restaurant-level.

  Save at least a cup.

• Don’t overcook the peas: Mushy gray peas = sadness. Keep them bright and smash only partly.
• Don’t boil the ricotta: Add it off the heat so it stays creamy and doesn’t split.
• Don’t forget lemon and herbs: The acidity and freshness cut the richness. Without them, it’s just heavy.
• Don’t crowd the sausage: If your pan is small, brown in batches to avoid steaming.

Different Ways to Make This

• Swap the sausage: Try chicken sausage with fennel, turkey sausage with rosemary, or a plant-based Italian sausage.

  Chorizo will turn it smoky and bold.

• Change the cheese: Use mascarpone for ultra silk, goat cheese for tang, or a Parm-only finish if you want lighter dairy.
• Add greens: Toss in baby spinach, arugula, or shredded kale with the peas. They’ll wilt and blend right in.
• Citrus twist: Meyer lemon zest or a splash of preserved lemon brine for a gourmet wink.
• Herb profiles: Mint + parsley is classic with peas. Basil makes it sweeter; dill gives a spring garden vibe.
• Pasta shape swap: Pappardelle, fettuccine, or even orecchiette work.

  Just adjust cook time.

• Make it spicy: Calabrian chili paste or a spoon of chili crisp in the oil at the start. Yes, it slaps.

FAQ

Can I use frozen peas?

Absolutely. They’re picked and frozen at peak sweetness.

No need to thaw; just add them straight to the pan and cook until bright and tender.

What if I don’t have ricotta?

Use mascarpone, creme fraiche, or even a splash of heavy cream. For a lighter take, skip dairy and add extra pasta water and Parmesan to emulsify.

How do I make it vegetarian?

Use plant-based sausage or sub with sauteed mushrooms and toasted walnuts for chew and richness. Season generously with salt, pepper, and a pinch of smoked paprika.

Do I need the wine?

Nope.

Chicken or vegetable stock gives body without alcohol. Add a bit more lemon at the end for brightness.

Why is my sauce clumpy or dull?

You likely skipped pasta water or overheated the ricotta. Add warm pasta water and toss vigorously off the heat to re-emulsify.

Finish with olive oil and lemon.

Can I make this gluten-free?

Yes—use your favorite gluten-free tagliatelle and watch the pasta water; some brands get starchier, so add gradually as you emulsify.

The Bottom Line

Tagliatelle with Smashed Peas, Sausage and Ricotta Cheese is the weeknight pasta that pretends it’s a Saturday night special. It’s bold, fast, and balanced, with smart technique doing the heavy lifting. Keep the peas bright, the pasta water handy, and the ricotta cool.

Then plate it up and wait for the compliments—because they’re coming, and you earned them.