Homemade Pasta with Italian Sausage and Tomato Sauce
A delicious homemade pasta dish featuring a rich Italian sausage and tomato sauce, enhanced with fresh herbs and cheeses.
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Ingredients
Dough
semolina300g
whole eggs3
egg yolk1
Sauce
grape tomatoes131g
diced tomatoes220g
Italian sausage331g
wine235g
onion145g
tomato paste15g
garlic15g
zucchini160g
squash140g
red pepper flakes1pinch
fresh parsley1sprig
fresh oregano1sprig
Parmesan cheese1cup
Ricotta cheese1cup
Nutrition (per serving)
Calories
931.7kcal (46.59%)
Protein
40.5g (80.9%)
Carbs
70.0g (25.47%)
Sugars
17.9g (35.9%)
Healthy Fat
19.4g
Unhealthy Fat
24.3g
% Daily Value based on a 2000 calorie diet
How to make Homemade Pasta with Italian Sausage and Tomato Sauce
Dough Preparation
- Step 1
Add semolina, whole eggs, and egg yolk to a stand mixer equipped with a dough hook and mix until a ball is formed.
- Step 2
Once the ball is formed, knead for 10 minutes.
- Step 3
Let the dough rest at room temperature for at least 1 hour.
Sauce Preparation
- Step 1
Sweat the onion and red pepper flakes in a pan.
- Step 2
Add the sausage and brown it off.
- Step 3
Add garlic and tomato paste, and let cook for a few minutes.
- Step 4
Add diced tomatoes.
- Step 5
Deglaze with wine and let cook for 10-15 minutes.
- Step 6
Add zucchini and squash, and continue to simmer.
Prepare Pasta
- Step 1
Cut the dough into small chunks.
- Step 2
Feed into your pasta extruder fitted with a rigatoni die.
- Step 3
Cut pasta as it extrudes into 1–1.5 inch pieces.
- Step 4
Place on a floured tray to dry slightly.
Plating
- Step 1
Add cooked pasta to the sauce.
- Step 2
Season with salt and pepper.
- Step 3
Add fresh herbs and finish with ricotta cheese and Parmesan cheese.
Nutrition (per serving)
Nutrition (per serving)
Calories
931.7kcal (46.59%)
Protein
40.5g (80.9%)
Carbs
70.0g (25.47%)
Sugars
17.9g (35.9%)
Healthy Fat
19.4g
Unhealthy Fat
24.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough is well-kneaded to achieve a smooth texture.
Letting the dough rest helps in developing gluten, making it easier to roll out.
Deglazing the pan with wine adds depth to the sauce.
Adjust the amount of red pepper flakes to control the spiciness of the sauce.
FAQS
Can I use a different type of flour for the pasta dough?
Yes, you can use all-purpose flour, but semolina gives a better texture for pasta.
What type of wine should I use for the sauce?
A dry white wine works best for this sauce.
Can I make the sauce ahead of time?
Yes, the sauce can be made a day in advance and reheated when needed.
Is there a vegetarian option for this recipe?
You can omit the sausage or replace it with a plant-based alternative for a vegetarian version.
How can I store leftover pasta?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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North Terrace, Adelaide, South Australia, 5000
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