Homemade Pasta with Italian Sausage and Tomato Sauce

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Brandon Griffin (@cajuninthekitchen)

A delicious homemade pasta dish featuring a rich Italian sausage and tomato sauce, enhanced with fresh herbs and cheeses.

Homemade Pasta with Italian Sausage and Tomato Sauce recipe
Prep Time
20min
Cook Time
45min
Total Time
1hr 5min

Ingredients

4 Servings
(1 serving = 1 plate)

Dough

  • semolina
    semolina
    300g
  • whole eggs
    whole eggs
    3
  • egg yolk
    egg yolk
    1

Sauce

  • grape tomatoes
    grape tomatoes
    131g
  • diced tomatoes
    diced tomatoes
    220g
  • Italian sausage
    Italian sausage
    331g
  • wine
    wine
    235g
  • onion
    onion
    145g
  • tomato paste
    tomato paste
    15g
  • garlic
    garlic
    15g
  • zucchini
    zucchini
    160g
  • squash
    squash
    140g
  • red pepper flakes
    red pepper flakes
    1pinch
  • fresh parsley
    fresh parsley
    1sprig
  • fresh oregano
    fresh oregano
    1sprig
  • Parmesan cheese
    Parmesan cheese
    1cup
  • Ricotta cheese
    Ricotta cheese
    1cup

How to make Homemade Pasta with Italian Sausage and Tomato Sauce

Dough Preparation

  1. 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.

  2. Step 2

    Once the ball is formed, knead for 10 minutes.

  3. Step 3

    Let the dough rest at room temperature for at least 1 hour.

Sauce Preparation

  1. Step 1

    Sweat the onion and red pepper flakes in a pan.

  2. Step 2

    Add the sausage and brown it off.

  3. Step 3

    Add garlic and tomato paste, and let cook for a few minutes.

  4. Step 4

    Add diced tomatoes.

  5. Step 5

    Deglaze with wine and let cook for 10-15 minutes.

  6. Step 6

    Add zucchini and squash, and continue to simmer.

Prepare Pasta

  1. Step 1

    Cut the dough into small chunks.

  2. Step 2

    Feed into your pasta extruder fitted with a rigatoni die.

  3. Step 3

    Cut pasta as it extrudes into 1–1.5 inch pieces.

  4. Step 4

    Place on a floured tray to dry slightly.

Plating

  1. Step 1

    Add cooked pasta to the sauce.

  2. Step 2

    Season with salt and pepper.

  3. Step 3

    Add fresh herbs and finish with ricotta cheese and Parmesan cheese.

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

  1. Ensure the dough is well-kneaded to achieve a smooth texture.

  2. Letting the dough rest helps in developing gluten, making it easier to roll out.

  3. Deglazing the pan with wine adds depth to the sauce.

  4. Adjust the amount of red pepper flakes to control the spiciness of the sauce.

FAQS

  1. 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.

  2. What type of wine should I use for the sauce?

    A dry white wine works best for this sauce.

  3. Can I make the sauce ahead of time?

    Yes, the sauce can be made a day in advance and reheated when needed.

  4. 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.

  5. How can I store leftover pasta?

    Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Brandon Griffin

(@cajuninthekitchen)

Oakland, Ca πŸ“ Chef Made in Louisiana ⚜️🐊...

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