HOMEMADE SPINACH FETTUCCINE WITH CREAMY ARTICHOKES AND CHICKEN SAUSAGE SAUCE
The very first time I attempted homemade pasta, there was a feeling of both awe and accomplishment; the daunting idea of transforming three simple ingredients: flour, egg and water, was debunked as soon as the first sheet of dough passed through the rollers. I was creating magic, right in my own kitchen, and who knew? Magic was actually simple!
A bowlful of fettuccine is comforting, from the gentle twirls on the fork to its tender bite with a delicious sauce. But with the green of springtime beckoning outside my window, I thought it would be a perfect time to bring its lovely vegetables into my kitchen and into my pasta.
Tender green spinach and gorgeous artichokes brought the promise of freshness to my pasta. I began by steaming the spinach leaves until just tender. Using my KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender, I pureed, the spinach, then incorporated the eggs, leaving me with a brilliant puree that would tint my pasta a lovely shade of green.
Using my KitchenAid® Professional 600 Series 6 Quart Bowl-Lift Stand Mixer equipped with the flat beater attachment, salt and flour were mixed together. As I added the spinach-egg mixture, the magic began, and dough began to form. It was time for the dough hook to do the heavy lifting.
And there, my little ball of dough. It doesn’t look like much, but it’s amazing to see how this transforms into ribbons of pasta.
Into the KitchenAid® Professional 600 Series 6 Quart Bowl-Lift Stand Mixer, I attached my KitchenAid® Pasta Roller attachment — all it took were a few swift passes to knead the dough into a smooth sheet!
With a switch of attachments, the fettuccine cutter transformed the pasta into perfect ribbons.
I don’t know what’s more satisfying, making the pasta or getting ready to eat them!
To start the sauce, I used some of my favorite chicken sausages from my local market. Crumbling them in my saute pan, I wilted more spinach, dropped in some artichoke hearts, and brought it to a creamy simmer. Mascarpone takes the place of heavy cream for this alfredo inspired sauce.
And with that, spring comes indoors and rests on my table. Full of freshness and good for your vegetables, my pasta loving family definitely ate their greens…and then some!
These venison meatballs are a simple and delectable recipe for your next springtime gathering.
Homemade Spinach Fettuccine with Creamy Artichokes and Chicken Sausage Sauce
Makes 4 servings
INGREDIENTS
For the pasta
6 ounces fresh baby spinach
2 large eggs whites
1 large egg yolk
2 1/2 cups flour
1/2 teaspoon salt
1-2 tablespoons cold water
For the artichoke and chicken sausage sauce
2 tablespoons olive oil
1 tablespoon butter
2 pounds fresh chicken sausages, casing removed (I used a chicken sausage with spinach, Parmesan cheese and mushrooms from my local market)
4 cloves garlic, minced
6 ounces fresh baby spinach
12 artichoke hearts (canned is fine), halved
1 cup chicken stock
1 cup reserved pasta water
1 cup mascarpone cheese
Pinch red pepper flakes
Kosher salt
Freshly ground black pepper
1 tablespoon flour
Parmesan cheese, for garnish
DIRECTIONS
Make the pasta
Bring a pot of water with a steamer insert to a boil. Steam the spinach about 2 minutes, or until just wilted. Drain and press the spinach between kitchen towels until excess water is removed. The dryer the spinach, the better.
Using the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender Blending Pitcher, puree the spinach. Add the eggs and egg yolk and blend. Set aside.
In the bowl of the KitchenAid® Professional 600 Series 6 Quart Bowl-Lift Stand Mixer using the flat beater attachment,, whisk together the flour and salt. Drop in the eggs and spinach mixture, and 1 tablespoon of water. Stir on low speed for 30 seconds. Switch the attachment to the dough hook and continue combining the dough for about two minutes. Add an additional tablespoon of water if the dough seems too dry. The mixture will look crumbly but if you take a morsel and squeeze together, the dough should come together.
Empty the dough onto a lightly floured surface and knead until the dough comes together into a ball. Cover with a bowl or plastic wrap and let it sit for 20 minutes.
Divide the dough into 4 pieces. Roll one of the pieces out to about 1/4 inch thickness. Using the KitchenAid® Pasta Roller attachment, pass it through the 1 setting and fold the dough over. Pass through again and repeat until the dough is smooth. Lower the setting to 2 and pass through. Continue until you are at the 4th setting. The pasta will be long – lay it on a lightly floured surface and cut into half. Lightly dust the top of the pasta sheets with more flour. Repeat with the remaining pieces of dough.
Switch the pasta attachment for the fettuccine cutter. Pass the dough through and set the fettuccine aside.
Make the sauce
Bring a large pot of boiling water to a boil. Salt the water.
In a large, deep sided saute pan, heat the olive oil and butter over medium heat. Add the chicken sausage and brown, breaking it apart with a fork or wooden spoon. Add the garlic and continue cooking. When the sausage is fully cooked, add the spinach, artichokes, chicken stock, and pasta water and let it come to a bubble. Stir in the the mascarpone and red chile flakes, and season to taste with salt and pepper. The sauce should thicken, but if not, add a tablespoon of flour until you achieve a creamy texture.
Meantime, drop the pasta into the boiling water and cook. It will take 2-4 minutes and float to the top when done. Drain.
Serve the pasta with the creamy sauce, and topped with parmesan cheese. Season with freshly ground black pepper. Serve immediately.
Print 
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*
