• Laura Cognetti

Fresh Pasta with Sausage, Peppers and Onion Sauce

Updated: May 28

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This week so far has been great! Sunday was Mother's Day and for a quarantined celebration it couldn't have been better. I was off work on Monday so we had an incredible dinner Monday night - Charlotte's favorite King Crab Legs, and Christopher's new favorite Bacon Chicken. When we got to Tuesday I felt like we couldn't do just anything. When I asked the kids what they wanted for dinner they both said pasta. The fact that they both agreed was already a win - but now how could we make an extra delicious pasta dish with what we have in the house. Luckily our last grocery order I was able to get 00 flour, and I had previously ordered semolina from Nuts.com (they are an amazing website with great products, if you haven't checked them out you need to #notanad). Charlotte and I have made homemade pasta before so I figured, let's do it again. She is such a great little helper, and honestly she did most of the work. Once we got everything together and had it kneading in the Kitchen Aide we noticed it wasn't coming together as well as usual, so 1 Tbsp spoon of water later and we were in business. She chose fettuccine as the "shape" and we rolled it out and cut it. For the sauce, Matt is a huge fan of Italian pork sausage- let's be real who isn't? I located a green bell pepper in the fridge - thank you Brookside Farms Home Delivery - an onion and a can of diced tomatoes. What really makes this "sauce" have a dimension of flavor is to add white wine when you are cooking down the onions. See the recipe for all the details.

The final product was great - and even on the nights when I feel like dinner is an episode of Chopped - we leave the table pretty satisfied. Thanks for following alone ~ LC


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Sausage, Pepper and Onion Fettucine

I used the Bon Appetit Homemade Pasta Dough recipe - https://www.bonappetit.com/recipe/fresh-pasta-dough


1/2 lb Italian Pork Sausage

1 green bell pepper

1 yellow onion

2 Tbsp olive oil, divided

1 clove of garlic

1/2 cup of dry white wine

1 can diced tomatoes


Remove casing from sausage if needed, break up into small pieces. Slice the green bell pepper and yellow onion thin. Mince clove of garlic.

Saute sausage on medium-high heat in a non stick pan with 1 Tbsp of olive oil. Let the meat get brown and remove from pan, reserving oil and grease in the pan. Saute the garlic until you can smell the aromatics from it - add onion to the pan and let start to caramelize, once they start to brown add white wine and let cook down and burn off the wine. Once done, add in diced tomatoes, additional 1 Tbsp olive oil, green peppers and sausage. Cover and cook down on low-medium heat for about 7-10 minutes.


Toss with fresh pasta, and top with shaved Parmesan. Enjoy! ~LC


See nutritional information here!

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