Tagliatelle Contadina with Silvano

Bold-faced names have frequented Silvano Marchetto's NYC restaurant, Da Silvano, since 1975; see why with this simple, flavorful dish.

  • Servings: 6
Tagliatelle Contadina with Silvano

Source: Martha Stewart Living Television, February 2002


  • 4 fresh sage leaves
  • 2 sprigs fresh rosemary
  • 3 hot Italian sausages (4 ounces each)
  • 3 sweet Italian sausages (4 ounces each)
  • 3 tablespoons olive oil
  • 3/4 cup, plus 2 tablespoons heavy cream
  • 3 plum tomatoes, cut into 1/4-inch dice, juice reserved
  • 1/4 cup defrosted frozen peas or blanched fresh peas
  • 2 teaspoons unsalted butter
  • Fine sea salt and freshly ground pepper
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 pound fresh tagliatelle
  • 1/4 teaspoon crushed red-pepper flakes


  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 cook, using a spatula to break up the sausage, 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 Parmigiano-Reggiano 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, 2 to 3 minutes. Drain pasta, and immediately add it to the sauce. Toss well to combine. Serve sprinkled with crushed red-pepper flakes.


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