Rustic Pasta with Asparagus, Mushrooms and Sausage

Rustic Pasta with Asparagus, Mushrooms and Sausage is a dish that combines simple, rustic, hearty hand-rolled pasta with basic staple vegetables and sausage. The cook doesn’t need any special pasta making tools. I used a Kitchenaid stand mixer to mix the dough but it could easily be made in a food processor or by hand.

Rustic Pasta with Asparagus, Mushrooms and Sausage
(Adapted from recipe courtesy of foodandwine.com, May 2018)

Serves 4 to 6

1 3/4 cups 00 flour
1 Tbsp kosher salt plus more for seasoning
4 large egg yolks
1 large egg
5 1/2 Tbsp, plus 1 tsp, extra-virgin olive oil, divided
1 lb. mixed mushrooms, chopped into bite-size pieces
Freshly ground black pepper
1 lb. asparagus, trimmed and cut into 1-inch pieces
1/2 lb. mild Italian sausage, crumbled into bite-size pieces and browned, set aside
1/2 tsp crushed red pepper
1/3 cup white wine at room temperature
1 Tbsp freshly squeezed lemon juice (about 1/2 large lemon)
Shaved parmesan for serving

Place flour and 1 tablespoon of salt in stand mixer and whisk to combine. Beat egg yolks, whole egg, and 1 1/2tablespoons oil in a medium bowl.Add egg mixture to mixer and, using a dough hook, process until the dough comes together. Gradually add water one tablespoon at a time, if the dough is too dry or doesn’t come together. Transfer dough to a lightly floured work surface and knead until very smooth, 5 to 10 minutes. Cover dough with plastic wrap and let stand at room temperature for 1 hour.

Pinch off a 1/2-inch piece of dough and roll it between your hands to form a thin 2 to 3-inch-long rope; transfer to a parchment paper-lined rimmed baking sheet. Repeat with remaining dough.

Add 1/4 cup oil to a large heavy skillet over medium heat. Add mushrooms to the skillet, season with salt and pepper. Cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Add asparagus and crushed red pepper and cook, stirring, until tender crisp, 2 to 3 minutes. Add wine and cook, scraping up any browned bits, until the liquid is absorbed, about 2 minutes. Remove from heat and add the browned sausage pieces.

Bring a large pot of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain and reserve 1/2 cup of cooking liquid. Toss pasta with 1 teaspoon oil in a bowl to prevent sticking.

Warm the skillet full of mushrooms, asparagus and sausage over medium low heat until sausage is warmed through. Add pasta, lemon juice, and reserve pasta cooking liquid to skillet. Bring heat up to medium and cook, tossing, until pasta is lightly coated, about 2 minutes. Reseason with salt and pepper. To serve: divide between serving bowls and serve immediately with a generous topping of shaved parmesan.

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