BAKED TAGLIATELLE WITH SAUSAGES AND PEAS, a main course with simple and quick ragù, perfect for Sundays, great for celebrations, flavorful.

I love simple main courses that can be prepared quickly and are still so good; baked tagliatelle with sausages and peas is ideal for a Sunday lunch or the upcoming Easter.

The recipe for baked tagliatelle with sausages and peas is quickly prepared with a simple ragù enriched with cream or béchamel, then everything is baked.

A perfect idea for Sunday and festivities; of course, if you don’t like sausages, you can always use minced meat and prepare a simple, lighter ragù.

If you don’t like peas, they can be removed and replaced with mushrooms if you prefer.

Follow me in the kitchen today; there are baked tagliatelle with sausages and peas!

Difficulty: Very easy
Cost: Very low cost
Preparation time: 20 Minutes
Portions: 5
Cooking methods: Stove
Cuisine: Italian

Ingredients

2.2 lbs egg tagliatelle
8 sausages
4.2 cups tomato puree
1 package cherry tomatoes
14 oz frozen peas
7 oz mozzarella
1/2 white onion
7 oz cooking cream (optional)

Crumble the sausages, brown them in a pan with the chopped onion and a garlic clove, then remove it, add the cherry tomatoes and peas.
Add the tomato puree and cook for 40-50 minutes over low heat, then add the cream or béchamel that you can prepare HERE
Boil the pasta for 5-7 minutes, half the time required, drain it and add it to the sauce.
Add the cheese in pieces, mix and pour it into the oiled baking dish, bake and cook for about 10 minutes at 356°F
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!