I did my best to jot down a recipe for both the pasta and the sauce, but I tend to cook “by eye” with quick sauces like this, so all of the sauce ingredients that didn’t come in a can are approximately portioned. This recipe served three for a hearty lunch with leftovers.
I was originally a little bit bummed to find that I didn’t have enough 00 or semolina on-hand, but AP turned out just fine!
**Pasta Recipe**
– 2 c AP flour
– 3 large eggs
– 1/2 tsp salt
– 1 tsp olive oil
1. Crack the eggs into a well made in a pile of flour, then add salt and olive oil to the center of the well.
2. Slowly incorporate the ingredients into a dough with a fork, then your hands, and knead the dough for 10-12 minutes.
3. Cut the dough into quarters for rolling with a pasta machine. I like to roll out the dough with a rolling pin before putting it through the machine.
4. Roll and cut pasta to the shape and thickness of your choosing. I went with a 6 on the Atlas and the wider shape cut.
5. Dry on a tree until ready to prepare.
6. Cook gently and briefly in boiling water with a splash of olive oil.
**Italian Sausage in Tomato Basil Sauce Recipe (approximated)**
– 1lb sweet Italian sausage, cut into bite-sized pieces
– 1 can (15 oz) diced tomatoes
– 2 cans (8 oz) tomato sauce
– 1/2 yellow onion, diced
– 1/4 cup fresh basil, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
1. Brown the sausage pieces on medium-high heat until even in color and mostly cooked through (not visibly pink). Set aside.
2. In the same pan, add olive oil, garlic, and onions. Reduce heat to medium and cook until the onions are softened.
3. Add the basil to the pan, and briefly wilt it before adding the tomato products, salt, and pepper.
4. Simmer on medium heat until the sauce begins lightly bubbling, then re-incorporate the sausage pieces. Cook for another ten minutes. Lower the heat if it splatters.
5. Serve atop fresh pasta with garlic bread.
by ultravioletneon