I love finding the sales meats at Kroger. It gives me a chance to try new foods and save money! The chicken spinach and feta sausage I found seemed like it would be perfect for pasta. Luckily, I had some new durum flour that I wanted to try out and the durum egg pasts went incredibly well with the chicken sausage! The fresh pasta for this dish was from my window sill!
RECIPE: Green Sausage and Durum Pasta
Makes 3 Servings
Mixer or Bowl
300 Grams Durum Flour
Water if needed
4 Garlic Cloves
Half an Onion
(I used pureed tomatoes instead of the shown whole tomatoes)
1) In a mixer, beat together the flour and eggs. Add water if needed, but only a little bit at a time. When it comes to water I just prefer to wet my hands before kneading the pasta dough. (I know your Italian Grandma doesn’t use a mixer to make her pasta, but I’m lazy and hungry!)
2) Let the pasta dough rest for about 10 minutes in three balls before you start rolling it.
3) Roll pasta to desired thickness and then cut. I decided to do fettuccine style.
4) Set pasta to dry on the rack. I only used half the pasta for the dish and stored the rest for another night.
5) In a pot, begin bringing some salted water to a boil.
6) Peal the casing off the sausage and drop it into a hot cast iron pan.
7) Chop up the onion and garlic. Add the onion to the cooking sausage.
8) Add the garlic right before you add the canned tomatoes. Let simmer.
9) Cook the pasta in the boiling salt water.
10) Drain the cooked pasta and add it straight to the sauce, mix and cook so the noodles absorb the sauce.
11) Cut up the basil.
12) Serve the pasta topped with a sprinkle of Parmesan cheese and lots of fresh basil.
The noodles really were the star of the dish! While the sausage and tomato sauce was good and well accented by the basil, it was the durum noodles that really stood out above everything else!