Fresh Fettucine with Sausage,Asparagus,Spinach and Crumbled Goat Cheese


Since my years living in Milano, Italy I cannot get enough..
You can invent all kinds, knowing just some basics.
I was given a pasta attachment for my Kitchen Aid and have been liberated to a whole other level of culinary delight.
The funny thing is that I usually play with these dishes on days that the pantry looks bare and I am feeling really uninspired and a bit grumbly.
Then lo and behold, most everything can, with a minimal amount of thought be turned into a pasta dish fit for a king..
Be adventurous and share your success stories with us!

 Feeds 6

 Ingredients and Preparation for fresh pasta

Making fresh pasta with a pasta maker/mixer

3 1/2 cups bread flour
1tsp sea salt
4 large eggs
1 tbs cold water
1 to 2 Tsp of olive oil if your flour is dry

* Sieve flour and salt into the mixing bowl, add eggs and water and oil, mix with paddle attachment for 2 minutes on 4 or 5 speed , then switch to the hook and mix until the dough forms , about 4 minutes on 6 or 7 speed.. hand fold for  a while until the dough is springy.. about 4 minutes.. then cover with plastic wrap and let sit at least 30 minutes..

* Put pasta attachment on and make pasta  sheets according to directions

* Put on fettucini attachment and due according to direction

* Leave aside to dry  until adding to  boiling, salted water

Ingredients for sauce

*1/2 cup fresh Parmesan cheese for sprinkling on the top
* 1 pound of ground/minced sausage
* 8 oz of frozen spinach or 2 cups
* 6 to 8  Oz of goat cheese
* 8 Asparagus spears, cut off the end, discard, and then cut into inch pieces
* 4 minced garlic cloves
* 2 cups chicken broth
* 2 tsp olive oil
* 1 TBS of butter
* Sea salt
* 4 Tsp Italian seasoning
* 1/2 teaspoon of cracked red pepper, or to taste
* 2 pounds of fresh or dried fettucini


* Make the pasta if applicable, put large pot on to boil with a splash of olive oil and dash of sea salt

* Brown the sausage with the minced garlic

* Using the same saute pan, put in asparagus and splash of olive oil on 1 TBS butter and sautee for a few minutes, adding the Italian seasoning as well

* Add 1 cup of broth and 2 cups of frozen spinach, sea salt and red pepper flakes and when it reduces add the other cup of broth

* Simmer covered for 5 to 10 minutes

* Turn heat off of mixture and allow to sit for 5 minutes

* When big pot is boiling put fresh past in and allow to cook until pasta comes up to surface

* Drain pasta and add to large pot with all the sauteed yumminess

* Cover and let sit for 5 minutes

* Crumble a generous amount of goat cheese on top of the pasta that has been put onto the dish you will serve it in.

* Serve with a small amount of  parmesan cheese and a sprinkle of red pepper flake if you want....

                                         SERVE WITH A SIMPLE SALAD

Wine Suggestion- Chianti

No comments:

Serving sizes and this sight.....

As many of you have come to realize, I am usually making huge amounts of food and alot of times for more than just my family. However, I would be horrified to think that someone who was living alone, or with only a couple people in their home would feel discouraged about this..
Simply use division for most of these recipes if they are too big. With the exception of baking, which requires a fair amount of science, these recipes can be adjusted and modified with ease! And if you feel stuck, either leave me a comment or email me and I will try to respond to you as soon as I can.
Thanks fellow foodies, hope you eat something yummy today and enjoy the fact that you didn't spend lots of money at a high end restaurant!

Enjoy! I love to hear from you all!

Rebecca Turrigiano


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