When I want to treat myself I cook a beautiful meal with the best ingredients I can find. This dish is no exception and was just as enjoyable to prepare as it was to consume.
I love fresh pasta and a slightly obsessed with pasta machines of all shapes and sizes from the small countertop, hand crank device to the industrial and everything in between. I have my eye on some attachments for my Kitchen Aid mixer….only five more months until Christmas! But until then, this is how I get my fix.
Whole Foods market has a lovely counter where they will cut pasta for you. They offer spinach, squid ink, egg and whole wheat pasta and have a fantastic, electric, counter-top machine that cuts spaghetti, fettuccini, linguini and pappardelle. I chose the spinach pappardelle.
They also have a beautiful meat department where they offer organic, meats and fresh, handmade sausages. I chose the chicken-feta-spinach sausage (in lamb casing). I could stay in their cheese department FOREVER but quickly decided on a fantastic 60 day aged Gouda and a container of fresh ricotta. Knowing that I had the remaining ingredients at home, I picked up some organic light cream and checked out.
1 lb. fresh spinach pappardelle
4 links and chicken-feta-spinach sausage
1 cup organic light cream
¾ cup fresh ricotta cheese
Salt & pepper to taste
1 small zucchini
¼ cup fresh flat leaf Italian parsley
Extra virgin olive oil
2 Tbsp. butter
Start a pot of water for the pasta and bring to a boil.
Add some water to a medium frying pan (enough to cover the bottom) and add the chicken sausage. Drizzle with extra virgin olive oil and cook over medium heat until browned.
In a large frying pan or medium saucepan add the light cream, butter, ricotta, salt pepper & parsley. Cook over medium low heat stirring occasionally (you don’t want to burn the cream). Once it starts to bubble turn off the heat and let stand (to thicken).
Once the sausage is done, remove from the pan and drain on a paper towel lined plate. Chop your zucchini and add to the same pan with a little more olive oil and cook over medium heat until fork tender or al dente.
Your water should be boiling at this point so add your pasta and 1-2 tablespoons of olive oil and a pinch or two of salt. Since the pasta is fresh it will be ready in minutes. Stir and don’t overcook!
In a large bowl add the (drained) pasta and pour the cream sauce and zucchini over it. Top with diced Gouda.