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  • 2 tablespoons olive oil
  • 3/4 pound sweet Italian sausage with fennel (Buon Italia, 3 links)
  • 1/4 pound Prosciutto di Parma, not too thinly sliced, finely chopped
  • 4 cloves garlic, chopped
  • 1 bunch spring onions or scallions, whites and greens, chopped but separated
  • 1/2 cup dry white wine
  • 2 cups fresh shelled or defrosted peas
  • Salt and pepper
  • 2 tablespoons fresh thyme, chopped
  • 1 1/2 cups fresh ricotta, sheep or cow milk
  • 1 pound penne rigate
  • 1/4 cup flat-leaf parsley, thinly sliced or chopped
  • 1/2 cup chopped pistachio nuts (buy Sicilian if you can), lightly toasted
  • Grated Pecorino (sheep milk) or Parm (cow milk) to serve


Serves: 4


Bring a large pot of water to a boil for the pasta.
Heat a large skillet over medium-high heat with olive oil, 2 turns of the pan.  Add the sausage and brown and crumble; add the prosciutto and combine evenly with sausage. Add whites of onions and garlic, and stir a minute; add wine and swirl. Add the peas and season with salt, pepper and thyme. Gently mash up the peas a bit then melt in the ricotta, reduce heat to low.

Cook penne to al dente, drain and add 1/2 cup salty cooking water to the sauce, and combine with pasta. Serve pasta topped with green onions, parsley, pistachios and grated cheese.