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Easy Recipe for Homemade Pasta with Hot Italian sausage, Fennel, Kale, Sun-Dried Tomatoes, and Pine Nuts

Homemade pasta with Italian sausage, sun dried tomatoes, and pine nuts

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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 4 servings

Equipment

  • Philips Pasta Maker

Ingredients
  

Homemade Pasta

  • 400 grams all purpose gluten-free flour. I like King Arthur, Bob's Redmill, or Cup for Cup
  • 2 large eggs
  • water *see notes

Pasta Sauce

  • 4 cloves garlic smashed and diced
  • 1/2 yellow onion julienned
  • 1/2 fennel bulb julienned
  • 1/4 cup fennel fronds roughly chopped
  • 3 Johnsonville Hot Italian Sausages You can use another brand, but this is my favorite.
  • 4 ounces Sun-dried tomatoes julienned
  • 4 leaves lacinato (dinosaur) kale ribs removed, roughly chopped
  • Kosher Salt
  • freshly ground black pepper
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup shredded parmesan cheese

Instructions
 

  • Prep all your ingredients for the sauce (slice the onions, chop the garlic, etc.) Having all this ready ahead of time is known as mise en place and makes the actual cooking so much easier.
  • After all the ingredients for the sauce have been sliced, diced, chopped, etc., then make the pasta. If you're not using the Philips Pasta Maker, then make the pasta according to the instructions of your machine, but if you're using the Philips Pasta Maker, you can follow these steps:
    Measure out 400 grams of the flour. It's best to use a scale to be precise. Add two eggs to the measuring cup that comes with the pasta maker and fill up to the line with water. I've found I need to add about an extra tablespoon or two of water to make the dough the right consistency. This could be because I live in a desert and we need more moisture, or it could be due to the gluten-free flour. You might have to experiment a little with the moisture in your environment to get it right, but be careful. A little water makes a big difference. Whisk the mixture to combine.
  • Add the flour to the pasta maker and press the start button. Pour the egg and water mixture in and let it do its thing. The pasta maker will beep after a few minutes and then start extruding the pasta. Cut the pasta into 1-inch pieces as it comes out of the machine and keep it in a bowl until it's ready to cook.
  • Fill a large pot with water and bring to a boil.
  • Meanwhile, heat a large saucepan on medium-high heat, and add two tablespoons of oil, and brown the sausages on all sides. Remove from the pan. It's okay if they aren't fully cooked. You'll add them back later and finish them.
  • Add the onions to the pan and deglaze it with a little water. After about two minutes, add the fennel. Add about 1/4 cup of olive oil. Add garlic and reduce the heat to medium-low. Be careful not to burn the garlic (yuk!). Add the kale and sundried tomatoes. Season with salt and pepper.
  • Slice the sausages into bite-sized pieces and add them back into the pan.
  • Add the pasta to the boiling water. It will cook pretty fast. Once done (after just a couple of minutes), drain from the water and add it to the sauce.
  • Add the remaining 1/4 cup of olive oil and stir to combine.
  • Garnish with fennel fronds and shredded parmesan cheese.
Keyword fennel, homemade pasta, pasta, pine nuts, sun-dried tomatoes
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