tagAlt.Handmade Tagliatelle with Italian Sausage Zucchini and Cherry Tomatoes

Tagliatelle with Italian Sausage, Zucchini and Cherry Tomatoes

Zesty Italian sausage mixes perfectly with fresh cherry tomatoes, zucchini, and light-as-air fresh egg-based tagliatelle.

  • ( Scored 5 on 1 reviews )

Maureen:

What I love the most about this dish is that it's entirely easy to prepare ahead of time, and so very easy to keep eating once it's all done! Comes t...

read all reviews...

This delicious handamde pasta recipe is from start to finish simply amazing.  With fresh, egg-based handmade pasta that is surprisingly light as a feather, paired with a gorgeous, refreshing zucchini and sausage sauce, this is a dish guaranteed to delight your taste buds without weighing you down.  If you're a fan of Italian sausage and bell pepper sauce, you're quite likely to be intrigued by this variation of a fan-favorite sauce.  Made with fresh tomatoes rather than tinned, our chefs have made this recipe into a true labor of love to present to your family. 

Hearty without being heavy, the fresh tomato sauce in this delightful recipe is a masterful accompaniment to a tasty fresh pasta.  If you have leftovers, they're even better the following day, as the pasta does hold up well for a tomato-based sauce.  Perfect for a quick weekday dinner, particularly if you make the pasta dough in advance (bring to a slightly warmer temp before rolling out), you'll find yourself craving this beauty all the time once you dive in.

Ingredients

for 4 servings

Italian Sausage, Zucchini and Cherry Tomato Sauce

  • Sausages 3
  • Zucchini 2
  • Cherry Tomato 150 grams
  • Parmesan cheese (Grated) as needed
  • Basil (Leaves) 7
  • Extra-virgin olive oil as needed
  • Salt as needed

Homemade Tagliatelle Dough

  • Semola flour 400 grams
  • Egg 4

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Filippo Bartolotta

Filippo Bartolotta

Amarone della Valpolicella classic DOCG Wine - Tommasi

0.75l

Ruby red color of excellent intensity, intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones

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Preparation

for 4 servings

Step

1

Of 4

Prepare the fresh egg tagliatelle dough

In medium bowl, blend semola flour with eggs, and knead to reach smooth, soft consistency that holds its shape when shaped into ball. 

Continue kneading dough with palm on floured working space. Keep kneading until dough is soft, elastic, and compact. Shape dough into ball, and cover with plastic wrap to maintain elasticity. Allow to rest at room temperature for at least 15 minutes. 

Step

2

Of 4

Prepare the zucchini, cherry tomato and sausage sauce

Wash and dry tomatoes and zucchini. Dice both into small cubes, place into medium bowl. Dress with extra-virgin olive oil, salt, Parmesan cheese and fresh basil leaves. Allow to marinate in refrigerator for at least 30 minutes. 

Remove casings from sausage, and crumble meat. Place into nonstick pan (or standard sauté pan with heated oil coating bottom of pan) and allow to brown until cooked through. Remove from heat, set aside.

Step

3

Of 4

Shape and prepare the tagliatelle for cooking

Remove plastic wrap from rested tagliatelle dough, and shape into a rectangle approximately the width of the pasta machine to be used. 

Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking to pasta machine. Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner each time it passes through machine. 

Dust working space well with semola. Once you have reached desired thickness, cut pasta dough into working sizes. Place tagliatelle cutter onto pasta machine, and pass each piece through to create tagliatelle shapes. Form into a nest shape, and rest on wooden kitchen board dusted well with additional semola flour.

Step

4

Of 4

Cook the tagliatelle and finish dish

Bring large pot of salted water to boil. Add tagliatelle and allow to cook until done. Remove from heat, drain well. Add to sauté pan with sausage and allow ingredients to blend well. Remove from heat, add in marinated vegetables and blend.

Place onto individual serving dishes, and serve hot.

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Amarone della Valpolicella classic DOCG Wine - Tommasi

0.75l

Ruby red color of excellent intensity, intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones

View product

...Great Italian Goddies!

Amarone della Valpolicella classic DOCG Wine - Tommasi

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Sergioveto - Chianti Classico Reserve Wine - Rocca delle Macìe

0.75l

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Bolgheri Sassicaia DOC 2017 Tenuta San Guido

0.75l

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Amarone della Valpolicella classic DOCG Wine - Tommasi

0.75l

Ruby red color of excellent intensity, intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones

View product

Sergioveto - Chianti Classico Reserve Wine - Rocca delle Macìe

0.75l

Bright ruby-red in color, Sergioveto releases many warm, attractive aromas

View product

Bolgheri Sassicaia DOC 2017 Tenuta San Guido

0.75l

It is mainly produced with Cabernet Sauvignon and Cabernet Franc grapes, harvested between the beginning of September and the first week of October.

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Reviews

M

Maureen Tuesday 1st of September 2020

Filling and hearty but not heavy at all

What I love the most about this dish is that it's entirely easy to prepare ahead of time, and so very easy to keep eating once it's all done! Comes together so quickly (I made my dough ahead of time, but once that was ready to go, my sauce was ready in under 30 minutes), it's absolutely perfect for a weeknight meal when you want something a bit more substantial without weighing yourself down. I love fuller-feeling dinners, and this is going into the rotation for sure.

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