This was loosely adapted from a couple of recipes in this months Bon Appetite magazine. The big difference is that I purposely skipped the addition of heavy cream and avoided the cured meats...that some of the donor recipes called for. Its still not a low fat recipe but, dang is it tasty.
I finally got making pasta from scratch down. The pasta used here was fresh pappadrelle in style, with a few thinner ribbons more like tagliatelle. Call it "rustic cut" and be done. You are more than welcome to swap out fettuccini or other wide flat pasta for the recipe. That's the glory of pasta....similar shapes won't affect the taste.
I can promise you this, even my pickiest eater loved this pasta and came back for seconds.
Sausage and Spinach with Fresh Pasta
- 1 lb fresh pappadrelle or tagliatelle
- 1 lb mild Italian Sausage
- 1 lb baby spinach
- 1 stick butter (1/2 c)
- 2 shallots thinly sliced shallot
- 1.4 c minced fresh flat leaf parsley (or 2 T dried)
- 1-2 ladles boiling pasta water
Add salt to pasta water until it is has the taste of the ocean (1/4c to about 2 quarts water) and bring to a boil.
Break up sausage and brown with a little bit of olive oil to get it started. Add sliced shallot and saute until translucent.
Add fresh pasta to salted boiling water and cook 1-2 minutes until al dente. Scoop out the noodles with a spider and tongs and add to sausage mixture. Add Spinach. Add butter and parsley and 1 ladle pasta water. Toss to coat pasta with sauce and sausage. Toss until spinach is wilted. IF sauce is too thick thin with additional pasta water.
Serve with fresh grated Parmesan cheese and a nice Pinto Grigio white wine