Introduction

When you think of authentic Italian cuisine, pasta dishes like taglierini contadina come to mind. And what makes this dish so special? It all starts with the ingredients. Fresh, flavorful, and full of character, the ingredients you use in this recipe are the true heart and soul of the meal. Let’s break down the ingredients that come together to create the magic of taglierini contadina!

1. Fresh Tagliatelle or Taglierini Pasta

You’ll need one pound of fresh tagliatelle (or taglierini if you prefer a thinner cut) for this dish. Fresh pasta absorbs the sauce better and creates a velvety, rich bite every time. In the spirit of true Italian tradition, the texture of the pasta really makes a difference here. If you’ve only ever tried dried pasta, this could be a game-changer for your version of taglierini contadina.

2. Peas: Frozen or Fresh, It’s All About Balance

You might be wondering about the peas in this recipe. We’re using a quarter cup of defrosted frozen peas or blanched fresh peas. Not only do they add a touch of sweetness, but they also bring a nice pop of color to the dish. In taglierini contadina, these peas play a supporting role, balancing the richness of the sauce.

3. Italian Sausages: Adding Depth to the Dish

Here’s where things get a little spicy—three hot Italian sausages, each around four ounces. The sausages bring heat, flavor, and a satisfying bite. The dish wouldn’t be complete without this touch of hearty, savory goodness. The sausage also infuses the sauce with a depth of flavor that elevates taglierini contadina from a simple pasta dish to something extraordinary.

4. Tomatoes: Fresh and Juicy

Using fresh ingredients whenever possible is key, and this recipe calls for three plum tomatoes, cut into quarter-inch dice. Don’t throw away the juice—this is part of the sauce! The acidity from the tomatoes balances out the cream and butter, keeping the dish from being too heavy. In taglierini contadina, this balance between rich and fresh is exactly what makes the dish sing.

5. Heavy Cream and Butter: The Creamy Component

To make the sauce wonderfully creamy, you’ll need three-quarters of a cup plus two tablespoons of heavy cream, along with two teaspoons of unsalted butter. This rich base coats the pasta perfectly, creating that signature luscious texture. It’s comfort food at its finest, and when combined with the other ingredients, the cream and butter truly bring the recipe to life.

6. Fresh Herbs: Rosemary and Sage for Earthy Aromatics

Herbs are essential for rounding out the flavor of taglierini contadina. This recipe uses two sprigs of fresh rosemary and four fresh sage leaves. Both add earthy, fragrant notes that enhance the savory elements of the dish without overpowering the delicate pasta or peas. Plus, the rosemary and sage offer a subtle complexity, ensuring each bite feels rich and layered.

7. Parmigiano Reggiano Cheese: Finishing Touch

No Italian dish is complete without cheese, and taglierini contadina is no exception. You’ll want three-quarters of a cup of freshly grated Parmigiano Reggiano cheese. It melts into the sauce, adding a nutty, savory flavor and a slight saltiness that complements the cream and sausage perfectly.

8. Olive Oil and Crushed Red Pepper Flakes

Don’t forget three tablespoons of olive oil, which is the foundation of so many Italian dishes. It adds richness, while also helping to blend all the other flavors together. And for a little heat? A quarter teaspoon of crushed red pepper flakes does the trick, adding just the right amount of spice to contrast the creaminess.

9. Seasoning: Salt and Pepper

Last but certainly not least, you’ll season the dish with fine sea salt and freshly ground pepper. It might sound simple, but proper seasoning is key to making the flavors of taglierini contadina pop. Always taste as you go to ensure everything is balanced just right.

This combination of ingredients is what gives taglierini contadina its distinct, hearty yet fresh flavor. Each element has its own role to play, and when they come together, they create a symphony of taste that’s hard to resist.

Step-by-Step Guide to Making Taglierini Contadina

Now that we’ve covered the ingredients, it’s time to dive into the process of making taglierini contadina. Don’t worry, this isn’t as complicated as some fancy Italian recipes. In fact, with a few simple steps, you can create a dish that’s worthy of any restaurant menu.

Step 1: Prepare Your Ingredients

First things first, you’ll want to have all your ingredients ready to go. If you’re using fresh peas, make sure they’re blanched and set aside. If you’re going with frozen peas, just defrost them in a small bowl. Dice your plum tomatoes and reserve the juice—this will be important for creating a flavorful sauce. Grate your Parmigiano Reggiano cheese, and pick your rosemary and sage leaves.

Having everything prepped will make the cooking process smoother and ensure that you don’t miss a beat while making your taglierini contadina.

Step 2: Cook the Sausages

Heat a large skillet over medium heat and add three tablespoons of olive oil. Once the oil is hot, add your Italian sausages. Let them cook for about 5–7 minutes, or until they are browned on all sides. The sausages are the foundation of flavor in taglierini contadina, so make sure they’re nicely caramelized. Once done, remove them from the skillet and set them aside.

Step 3: Create the Sauce

Using the same skillet, add your diced plum tomatoes and their juice. The juices will help deglaze the pan, picking up all those browned bits of sausage left behind—that’s where a lot of flavor lives! Let the tomatoes simmer for about 3–4 minutes. Next, pour in the heavy cream and add two teaspoons of unsalted butter, stirring until the sauce begins to thicken. You’re building a creamy base for the taglierini contadina that will coat every strand of pasta.

Step 4: Add the Herbs and Peas

While the sauce is simmering, toss in your rosemary and sage. These herbs add depth and a fresh aromatic quality to the dish. Let them infuse the sauce for about 3 minutes, and then remove the sprigs of rosemary (leave the sage leaves in—they’ll become soft and flavorful). Now, stir in your peas. They’ll add a burst of color and sweetness, balancing the rich sauce and sausage.

Step 5: Cook the Pasta

In a large pot, bring water to a boil and add a generous pinch of salt. Add your fresh tagliatelle or taglierini and cook it for 2–3 minutes (fresh pasta cooks quickly!). Once the pasta is al dente, drain it, but be sure to save a little bit of the pasta water. This starchy water will help thicken the sauce and bind everything together.

Step 6: Combine Everything

Add the cooked sausages back into the skillet along with the pasta. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until you reach your desired consistency. Now, stir everything together until the pasta is evenly coated with the sauce and the sausages are evenly distributed. The fresh pasta will soak up the creamy sauce, making each bite of taglierini contadina irresistible.

Step 7: Add the Finishing Touches

Once everything is combined, season the dish with fine sea salt and freshly ground pepper. Don’t be shy with the seasoning—it’s what makes the flavors in taglierini contadina pop. Finally, sprinkle the freshly grated Parmigiano Reggiano cheese over the top and gently fold it into the pasta. The cheese will melt into the sauce, adding that final layer of richness.

And voilà! Your taglierini contadina is ready to be served. The blend of creamy sauce, hearty sausage, and fresh peas with that irresistible taglierini pasta creates a comforting dish that everyone will love.

Expert Tips to Elevate Your Taglierini Contadina

You’ve mastered the basics, but what if you want to take your taglierini contadina to the next level? Here are a few expert tips to make this dish even more special.

1. Use Fresh, High-Quality Ingredients

It might sound simple, but the quality of your ingredients can make or break this dish. Fresh herbs, high-quality Italian sausages, and ripe plum tomatoes will add layers of flavor you can’t get from lesser substitutes. And if you have the chance to make your own pasta, even better! Homemade pasta is unbeatable in a dish like taglierini contadina.

2. Balance the Heat

If you like a little kick, you can add more crushed red pepper flakes. But be careful not to overpower the dish! The beauty of taglierini contadina lies in the balance between the creamy sauce and the spicy sausage, so adding too much heat can throw things off. A light sprinkle of red pepper flakes is usually just right.

3. Finish with a Splash of Lemon

If you want to add a bit of brightness to the rich, creamy sauce, squeeze a little bit of fresh lemon juice over the dish just before serving. The acidity will cut through the richness and bring out the freshness of the peas and herbs.

4. Make It Your Own

Don’t be afraid to experiment with the recipe. You could swap out the sausages for pancetta or add some mushrooms for an earthy twist. You can also add more vegetables like zucchini or bell peppers to lighten the dish or create a vegetarian version by omitting the sausage entirely. There’s no wrong way to enjoy taglierini contadina!

The Nutritional Breakdown of Taglierini Contadina

While taglierini contadina is a rich and hearty dish, it also has its nutritional benefits. Let’s take a closer look at what you’re getting with each serving.

Calories and Macronutrients

This dish provides a good balance of protein, carbohydrates, and fats. The sausages contribute a significant portion of the protein, while the pasta provides the necessary carbs to fuel your body. The cream and butter may add a little indulgence, but it’s all about balance, right?

• Calories: A serving of taglierini contadina typically clocks in around 700–800 calories, depending on portion size.
• Protein: With the sausage and cheese, you’re getting a good dose of protein—about 20–25 grams per serving.
• Fats: The dish contains about 30–35 grams of fat, mainly from the heavy cream and butter, but you can lighten this by using half-and-half or reducing the amount of cream.
• Carbohydrates: Pasta is the star carb here, offering around 50–60 grams per serving.

Vitamins and Minerals

The peas in taglierini contadina offer a good source of fiber, vitamins C and K, and folate. Meanwhile, the Parmigiano Reggiano cheese is rich in calcium, and the tomatoes provide a healthy dose of vitamin C and antioxidants.

How to Pair Taglierini Contadina with Drinks

Now that you have your delicious plate of taglierini contadina, it’s time to think about what to serve with it. The right drink can enhance the flavors of the dish and create a harmonious dining experience.

Wine Pairings

For wine lovers, a classic Italian dish like taglierini contadina calls for a well-paired wine. Since the dish has a rich, creamy sauce, a white wine with good acidity will balance out the heaviness. A Pinot Grigio or a light Chardonnay would work wonderfully. If you prefer red wine, opt for a light-bodied red like a Chianti or Barbera, which will complement the spice from the sausage without overpowering the dish.

Non-Alcoholic Pairings

If you’re skipping the wine, a sparkling water with a slice of lemon will add the right amount of freshness. You could also go for a lightly flavored iced tea—something citrusy like lemon or lime would work best. These drinks will cleanse your palate between bites and keep the meal feeling light and refreshing.

Conclusion

There you have it—a complete guide to making and perfecting taglierini contadina! This dish is a beautiful balance of creamy, spicy, and fresh flavors, with the pasta serving as the perfect base for the rich sauce and hearty sausage. Whether you’re cooking for a family dinner or a special occasion, taglierini contadina is sure to impress.

So why not give it a try? With fresh ingredients, a little bit of love, and some simple cooking techniques, you can create a dish that’s not only delicious but also truly memorable. Once you master taglierini contadina, you’ll be looking for any excuse to make it again! And for more recipes check this.