There is something that I found out about myself. I actually do like pasta. I was never a huge fan and would usually prefer rice or another starch to pasta any day. But I realized yesterday that I do in fact like pasta when it is made fresh.
There is a completely different taste (in my humble opinion) to pasta that is cooked from fresh dough versus dried boxed pastas. When the pasta is cooked it is far more tasty and delicate. I think it also takes on flavor much better and can really hold onto other ingredients.
I saw a version of this dish in a magazine that used boxed rigatoni but knew if I was going to make it I was going to use a fresh pasta. I even thought it could be quite good with some orzo. Try it out. I think looking at this dish just screams summer and sunshine and just makes me smile to see the bright yellows. Oh, and you vegetarians just leave the sausage out (or use some yummy veggie sausage).
If you are not a sausage fan toss at all, add in some other protein if you choose like chicken or use NO MEAT and add another tasty vegetable like butternut squash or sweet potato. I think they next time I will also incorporate a fresh herb, like thyme or oregano.
Bon Appétit!
1 lb. fresh pappardelle pasta
1 lb. sweet Italian sausage, casings removed
2 cloves of garlic, minced
1 yellow bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
1 pound yellow cherry tomatoes, halved
2 small yellow squash, cut into 1/4 inch rounds
2-3 Tbls olive oil
course salt
crushed red-pepper flakes, garnish
freshly grated Parmesan Reggiano or Pecorino Romano cheese, garnish
In a large stock pot cook your pasta until al dente (you don't want the noodles to be soft and falling apart). Reserve about a 1/2 cup of the pasta water and then drain. Do not rinse noodles.
Heat about 1 tablespoon olive oil in a large skillet and then add in your sweet sausage. Break apart the sausage with the back of your spoon and cook until browned, about 5 minutes. Remove the sausage and then add another tablespoon of olive oil to the pan. Add in the bell peppers and cook for about 4-5 minutes until they begin to brown slightly on the edges.
Add in your squash and a little pasta water and cook for another 2 minutes. Season the vegetables with a little salt and pepper and then add in your minced garlic and tomatoes. Cook for another 2 minutes and then turn off heat and toss in your pasta.
Toss the pasta and the vegetables gently. You can now drizzle the entire dish with a little olive oil. When preparing each plate top the pasta with your sausage and garnish with the red-pepper flakes and a little grated cheese.
Cook's note: If you are like me and had the fresh pasta made a few days before making this dish you can easily freeze the pasta and then drop it directly into boiling water. Do not defrost fresh frozen pasta.
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