Italian Sausage, Cream Sauce, &Amp;Amp; Homemade Pasta - Julie's Journal Blog at Allrecipes.com - 243917

Julie's Journal

Italian Sausage, Cream Sauce, & Homemade Pasta 
 
Jul. 19, 2011 8:44 am 
Last night's be-creative-and-make-something-with-what's-on-hand moment was inspired by a pack of Italian sausage links in the freezer.  Since we'd just had spaghetti & lasagna (w/ the leftover sauce), and chicken bratwurst last week, I didn't want to use any red sauce.  I thought perhaps an alfredo sauce.  Nope, no parmesan, romano, asiago, etc. cheese.  I did have mozzarella, however.  I also had butter.  But then there was the issue of noodles.  I briefly thought of using couscous, but that sounded gross.  Then I had an idea.  As I was organizing my new kitchen, I came across all of my KitchenAid mixer attachments.  I remembered it had probably been 15 years since I used my pasta plates.

So I came here to AR to look up a good pasta recipe (my cookbooks are being held "hostage" in my former city) and found Basic Pasta.  Since I like EVOO in my pasta, I followed some reviews that added it.  I also used cake flour as another reviewer mentioned, to make it easier when using the pasta right away.  To get the pasta to even mix in my mixer (hand mixing is out of the question with my arthritis), I had to make a quadrupled recipe (I started with double).  The original yield was 3 servings, so this was quite fine and would allow for leftovers.

I let the pasta mix sit for about 30 minutes while I browned the sliced sausage and made the cream sauce - sauteed, minced garlic; a roux; seasonings (garlic powder, sea salt, white pepper); then the mozzarella.  I added Italian seasoning mix & rosemary at the end.

As I pressed out my first glob of pasta, I remembered why I didn't use it much.  I used the flat/fettuccine press and the noodles turned into one big, long glob about one inch after coming out of the press.  I laid them out on a floured towel and hoped if they dried a bit I could separate them.  I was able to do so just a little bit, then stretched them out before boiling them.

I should have known from the get go that this recipe wasn't so much "pasta" as egg noodles.  After cooking, they came out like I would expect with egg-based pasta . . . like something I'd make for chicken & noodles or dumplings.  Oh well, they still went well with the sausage & sauce - the mix had simmered on low for two hours before Hubby finally came home, so it was really tasty.

The next time I want pasta for Italian food, I think I'll try one of the non-egg recipes.  Does anyone have a favorite?  Also, any hints on getting my noodles to not stick together as they come out of the press?  Perhaps it was the egg-based recipe that caused that?  Or the fact that I substituted half of the water for EVOO?  I was glad I did that, though, as it gave the noodles a better taste to combine with the Italian flavors.
Basic Pasta
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JulieCC

Home Town
Wichita, Kansas, USA
Living In
Parker, Colorado, USA

Member Since
Sep. 2006

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian

Hobbies
Gardening, Walking, Reading Books, Music, Charity Work

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About Me
As a child, I wanted to be a Home Economics teacher. Instead, I received my Bachelor of Science degree in Hotel and Restaurant Management. I've worked as a contract food service manager, and a restaurant/grocery/tobacco sanitarian ("health inspector"). I'm a breast cancer survivor. At age 40 I was diagnosed with a very aggressive type of Interductal Carcinoma, Stage 2/3. I had a bilateral mastectomy, chemotherapy, radiation, and now 10 years of hormonal suppression therapy. I'm a homeschooling mom to my son (my daughter is in public school) and "professional" volunteer.
My favorite things to cook
I love anything spicy or as a minimum with lots of garlic and pepper. I've been on a green chile kick lately (2009) and planted several types of peppers in my garden this year.
My favorite family cooking traditions
We have chocolate chip pancakes on Christmas morning. On birthdays, the kids get to select what food they want for dinner. My son loves to use AllRecipes to find recipes with ingredients he's in the mood to eat.
My cooking triumphs
Anytime my husband & son exclaim "This is great!" or "This is better than ---- restaurant's version!"
My cooking tragedies
I once tried to make a fried onion blossum in my small fryer. I forgot to allow for the displacement of oil the onion would do, and about how the moisture would make the oil bubble up. I made a giant mess! Just as it was happening, the Welcome Wagon lady showed up at our door (we'd just purchased our first home). She didn't seem to have a clue that she should come back at a different time, as I was busy cleaning up fryer oil from the outside and inside of cabinets, between the stove and the cabinets, under the stove, etc. She just kept talking away!
 
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