Ingredients
4 fresh sage leaves
2 sprigs fresh rosemary
3 hot Italian sausages (4 ounces each)
3 sweet Italian sausages (4 ounces each)
3 tablespoons olive oil
3/4 cup, plus 2 tablespoons heavy cream
3 plum tomatoes, cut into 1/4-inch dice, juice reserved
1/4 cup defrosted frozen peas or blanched fresh peas
2 teaspoons unsalted butter
Fine sea salt and freshly ground pepper
3/4 cup freshly grated Parmigiano-Reggiano cheese
1 pound fresh tagliatelle
1/4 teaspoon crushed red-pepper flakes
Preparation
Bring a large pot of water to a boil. Meanwhile, using a sharp knife, chop sage and rosemary together into a thick paste; set aside. Remove the casings from the sausages, and knead them together by hand.
In a large saute pan wide and deep enough to hold all the ingredients, heat olive oil over medium heat. Add sausage, and cook, using a spatula to break up the sausage, until browned, about 5 minutes.
Add sage-and-rosemary mixture, 3/4 cup cream, and tomatoes to the sausage. Cook, stirring, 2 minutes. Add peas, and cook, 1 minute. Add butter, and gently stir until incorporated. Season with salt and pepper. Stir in Parmigiano-Reggiano cheese and the remaining 2 tablespoons heavy cream. Cook until heated through, about 1 minute.
Add salt and tagliatelle to the boiling water, and cook until done, 2 to 3 minutes. Drain pasta, and immediately add it to the sauce. Toss well to combine. Serve sprinkled with crushed red-pepper flakes.
