What do you do with a half pound of pappardelle, you ask? Why, you make a fantastic meal after a day of keeping up with a golden retriever in the woods!
Recipe for Pappardelle with Peas and Fontina Chicken Sasuage
8 oz pappardelle pasta, cooked al dente
2 large cloves of garlic, minced
1 tablespoon olive oil
4 Chicken Sausages (we used a fontina and spinach variety)
2 cups of peas
8 oz mascarpone cheese
1/2 cup chicken stock
1 cup shredded parmesan
Boil pasta in salted water for 8-10 minutes, or until cooked al dente.
Brown garlic and sliced sausage in skillet with olive oil. Some people swear that cooking sausage whole is the only way to properly maintain the juices, but I find this to be a better way to get perfectly seared bites.
When pasta and sausage are cooked, drain pasta and add to skillet. Turn heat on low and add mascarpone and stock and toss together until creamy. Add peas and cover. Let sit a few minutes to bring everything together. Serve with a generous pinch of shredded parmesan.