Fresh Basil Fettuccine With Herbs, Chorizo, And Cherry Tomatoes Recipe

Name: Fresh Basil Fettuccine With Herbs, Chorizo, And Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basil Pasta Dough; 2 cups unbleached all-purpose flour; 3 large eggs; 15 basil leaves (more or less); 2 tablespoons extra virgin olive oil; 1 tablespoon kosher salt; 1 medium sweet onion, diced; 3 garlic cloves, minced; fresh herb, minced (oregano, basil, thyme, parsley, etc. I used oregano, basil and thyme this thyme); 10 cherry tomatoes, sliced in half (more or less); 1/3 lb chorizo sausage (more or less); fresh ground black pepper; 3 tablespoons extra virgin olive oil; 6 basil leaves, sliced thinly for garnish; 1 cup freshly grated parmesan cheese

Servings: persons

Basil Pasta Dough
2 cups unbleached all-purpose flour
3 large eggs
15 basil leaves (more or less)
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt
1 medium sweet onion, diced
3 garlic cloves, minced
fresh herb, minced (oregano, basil, thyme, parsley, etc. I used oregano, basil and thyme this thyme)
10 cherry tomatoes, sliced in half (more or less)
1/3 lb chorizo sausage (more or less)
fresh ground black pepper
3 tablespoons extra virgin olive oil
6 basil leaves, sliced thinly for garnish
1 cup freshly grated parmesan cheese

1
Coarsely chop the basil leaves. Pulse the chopped basil and 2 tablespoons olive oil in food processor until the pieces of basil are very small. Add flour and eggs and turn processor on until the dough comes together into one ball (about 30 seconds). The dough should barley stick to the sides of the food processor. Add a couple drops water if the dough is too dry. Add 1/2 teaspoon flour if dough is too wet. Cover dough ball with plastic wrap and let rest for at least 20 minutes. Dough can sit in refridgerator up to 24 hours.
2
Remove casing from sausage. Cut into 1/2 inch pieces. Cook sausage in pan over medium heat until just cooked through, about 6-8 minutes. Set aside on paper towels.
3
Roll pasta using a pasta roller with the cutter set to fettucine.
4
Bring 4-quarts water to full boil. Salt water liberally with kosher salt before adding pasta (do not skip this step). Cook pasta until just al-dente, about 3 minutes for fresh fettucine.
5
Cook the onions with 3 tablespoons extra virgin olive oil until translucent over medium heat in large saute pan, about 8 minutes. Add sausage, garlic, and herbs. Cook until garlic begins to turn slightly brown, about 1-2 minutes. Remove pan from heat and add cooked pasta. Toss the pasta with the sausage and onion mixture. Season with freshly ground black pepper. Sprinkle grated parmesan on top. Garnish with thinly sliced basil and serve immediately.
6
Enjoy!

879

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Basil Pasta Dough, 2 cups unbleached all-purpose flour, 3 large eggs, 15 basil leaves (more or less), and more.

Yes, Fresh Basil Fettuccine With Herbs, Chorizo, And Cherry Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Basil Fettuccine With Herbs, Chorizo, And Cherry Tomatoes

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