500gItalian sausages, skinned and choppedsee blog for online source to buy from - or alternatively your butcher will have a version of these
1tbspolive oil
1 shallot or small onion, peeled and finely chopped
1cupwater
250gfrozen peas
sea salt and pepper for seasoning
500gtaglierinisee blog for online source to buy from - or alternatively use tagletelli or fettucine
75gunsalted butter
Parmesan, finely grated, to serve
Instructions
On a high heat, place a large pan and add the pieces of sausagemeat. Fry for about 10 mins, until the fat has rendered out and the meat has browned. Once done, transfer the meat to a plate and set to one side.
In the same pan, stir in the olive oil and add the shallot/onion and reduce the heat to medium. Cook for approx 3 mins or until soft.Then add the frozen peas and a cup of water, cover with a lid and cook for approx. 5 mins until the peas are tender.
Remove the lid, and return the cooked sausagemeat, stir in and cook for another five mins. Add seasoning and turn off the heat.
Next, bring to the boil a large pan of salted water and add the tagliarini and cook for about 3 mins, or until tender.Then transfer the pasta to the sausagemeat pan and add a ladleful of the pasta cooking water. Stir in the butter, and put the pan on a medium heat and cook, tossing, until the liquid in the pan has gone syrupy and emulsified. Serve wiht some sprinkled with parmesan and black pepper.