- 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
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.