Recollections and Collections of Northern Italy: Her Recipes and Her Cuisine, 1997
| 30 minutes — 4 Servings | |||||||||||||||||||||||
Ingredients
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InstructionsRemove casing from sausage and break into small pieces. Cook in large skillet until meat is cooked. Drain fat if necessary. Add tomatoes, peas and butter. Mix well. When butter is melted add 4 ounces cream and allow to thicken a bit. Add Parmesan and remaining cream. Cook pasta in salted boiling water. Drain well. Then add pasta to large skillet. Toss well and serve with additional grated Parmesan cheese. |
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