Tagliatelle with Sausage, Shrimp & Peas in Tomato-Wine Sauce
Tagliatelle with Sausage, Shrimp & Peas in Tomato-Wine Sauce
Ingredients
(Serves 4–6)
12 oz tagliatelle (or fettuccine)
2 tablespoons olive oil
2 tablespoons butter
3 oz pancetta, diced
½ onion, finely chopped
3 cloves garlic, minced
½ cup dry white wine
2 tablespoons tomato paste
1½ cups chicken broth
8 oz Italian sausage, casing removed
½ pound large shrimp, peeled and deveined
¾ cup sweet peas (fresh or frozen)
Salt and freshly ground black pepper, to taste
¼ teaspoon crushed red pepper flakes (optional)
½ cup finely grated Locatelli Romano cheese
Fresh parsley, for garnish
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Add the tagliatelle and cook until al dente.
Reserve about 1 cup of pasta water, then drain and set aside.
2. Sauté the Base
In a large skillet, heat olive oil and butter over medium heat.
Add the diced pancetta and cook until crisp and golden.
Stir in the onion and sauté for 3–4 minutes, until translucent and fragrant.
Add garlic and cook for another 30 seconds.
3. Deglaze and Build the Sauce
Pour in the white wine, scraping up any browned bits from the pan.
Let it simmer and reduce by half.
Stir in the tomato paste until smooth, then pour in the chicken broth.
Simmer for 5 minutes until slightly thickened.
4. Cook the Sausage and Shrimp
In a separate skillet, cook the sausage over medium-high heat until browned and cooked through, breaking it into bite-sized pieces.
Add the shrimp to the pan and cook for 2–3 minutes per side, until pink and opaque.
Transfer both the sausage and shrimp to the sauce.
5. Add Peas and Pasta
Stir in the sweet peas and toss in the cooked tagliatelle.
Add a splash of the reserved pasta water if needed to loosen the sauce, creating a silky coating that clings to the pasta.
6. Season and Finish
Taste and adjust seasoning with salt, pepper, and red pepper flakes (if using).
Toss gently until everything is evenly coated and heated through.
7. Serve and Garnish
Transfer to warm plates and sprinkle generously with Locatelli cheese and fresh parsley.
Serve immediately — each bite a blend of creamy tomato, smoky pancetta, and tender shrimp.
Chef’s Tip
This dish pairs beautifully with a crisp Pinot Grigio or Vermentino, and it’s even better the next day when the flavors deepen.