Tagliatelle Contadina by Janis Bair
Serves: 4 - 6

Ingredients:
3 fresh sage leaves
2 sprigs fresh rosemary
3 sweet Italian sausages
1lb. ground beef
3 tablespoons olive oil
¾ cup plus 2 tablespoons heavy cream
3 plum tomatoes cut into ¼ inch dice, juice reserved or 1-14.5 ounce canned tomatoes, drained
¼ cup defrosted frozen peas or blanched fresh peas
2 teaspoons unsalted butter
Fine sea salt and freshly ground pepper
¾ cup freshly grated Parmigiano-Reggiano cheese
1lb. tagliatelle
¼ teaspoon crushed red pepper flakes

Preparation:
This recipe has been adapted from "Da Silvano Cookbook: Simple Sectrets from New York's Favorite Italian Restaurant" by Silvano Marchetto with Andrew Friedman and Scott Haas. Copyright 2001, by Silvano Marchetto.

1. Bring a large pot of water to a boil. Meanwhile, using a sharp knife, chop sage and rosemary together into a thick paste; set aside. Remove the casings from the sausages, and knead them together by hand.
2. In a large saute pan wide and deep enough to hold all the ingredients, heat olive oil over medium heat. Add sausage and ground beef, and cook, using a spatula to break up the sausage and beef, until browned, about 5 minutes.
3. Add sage and rosemary mixture, 3/4 cup cream, and tomatoes to the sausage. Cook, stirring 2 minutes. Add peas, and cook 1 minute. Add butter, and gently stir until incorporated. Season with salt and pepper. Stir in cheese and the remaining 2 tablespoons heavy cream. Cook until heated through, about 1 minute.
4. Add salt and tagliatelle to the boiling water, and cook until done, 8 to 10 minutes. Drain pasta, and immediatel add it to the sauce. Toss well to combine. Serve sprinkled with crushed red pepper flakes.