tagAlt.Handmade Tagliatelle with Italian Sausage Zucchini and Cherry Tomatoes

Handmade Tagliatelle with Italian Sausage, Zucchini, and Cherry Tomatoes

Fresh egg tagliatelle, sautéed Italian sausage, cherry tomatoes, and zucchini combine for a vibrant, irresistible pasta experience.
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    • ( Scored 5 on 1 reviews )

Maureen:

What I love the most about this dish is that it's entirely easy to prepare ahead of time, and so very easy to keep eating once it's all done! Comes t...

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tagAlt.Handmade Tagliatelle with Italian Sausage Zucchini and Cherry Tomatoes

Experience a gourmet take on traditional Italian pasta with this meticulously crafted recipe. Beginning with featherlight, fresh egg tagliatelle made entirely by hand, this dish pairs perfectly with a vibrant sauce featuring Italian sausage, tender zucchini, and juicy cherry tomatoes. Unlike typical bell pepper-based sauces, this interpretation uses only fresh tomatoes for superior flavor and a lighter finish. Our chefs have elevated this beloved classic by focusing on quality, seasonal ingredients and expert techniques, ensuring every serving is both satisfying and refreshingly light.

The brightness of the fresh tomato sauce harmonizes with delicate handmade pasta, resulting in a dish that is robust yet never heavy. It stores exceptionally well, making leftovers even more flavorful the next day. Ideal for busy weeknights—especially if you prepare the pasta dough ahead of time—this recipe is destined to become a staple in your culinary repertoire.

Ingredients

for 4 servings

Italian Sausage, Zucchini and Cherry Tomato Sauce

  • Sausages 3
  • Zucchini 2
  • Cherry Tomato 150 grams
  • Parmesan cheese (Grated) as needed
  • Basil (Leaves) 7
  • Extra-virgin olive oil as needed
  • Salt as needed

Homemade Tagliatelle Dough

  • Semola flour 400 grams
  • Egg 4

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Preparation

for 4 servings

Step

1

Of 4

Mix and Knead the Fresh Egg Tagliatelle Dough

Combine semola flour and eggs in a medium bowl, mixing until a cohesive dough forms. Transfer to a lightly floured surface and knead vigorously with the palms of your hands until the dough becomes supple, elastic, and smooth. Shape the dough into a ball, wrap tightly in plastic to preserve moisture, and let rest at room temperature for a minimum of 15 minutes to relax the gluten.

Step

2

Of 4

Prepare and Marinate the Zucchini, Cherry Tomatoes, and Sausage

Thoroughly wash, dry, and dice the zucchini and cherry tomatoes into uniform small cubes. Place the vegetables in a medium bowl. Toss with extra-virgin olive oil, a pinch of salt, freshly grated Parmesan, and torn basil leaves. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Remove the casings from the Italian sausage and crumble the meat finely. In a nonstick or heavy-bottomed sauté pan with a thin layer of heated oil, cook the sausage until it is fully browned and cooked through. Remove from heat and set aside.

Step

3

Of 4

Roll and Cut the Tagliatelle

Unwrap the rested dough and gently press it into a rectangle, matching the width of your pasta machine. Begin rolling out the dough, flouring both the dough and machine with semola as needed to prevent sticking. Progressively pass the dough through the machine, narrowing the settings each time, until the sheet reaches your preferred thinness.

Generously flour your work surface with semola. Cut the dough into manageable sections, then use the tagliatelle cutter attachment to slice each piece into even strands. Gather the tagliatelle into loose nests and rest them on a wooden board dusted with additional flour to prevent sticking.

Step

4

Of 4

Cook Tagliatelle and Assemble the Pasta Dish

Bring a large pot of salted water to a vigorous boil. Add the tagliatelle and cook until al dente. Drain thoroughly and transfer to the sauté pan with the cooked sausage. Toss over low heat to combine.

Remove from heat, fold in the marinated zucchini and cherry tomatoes, and mix gently to integrate. Plate immediately on warmed dishes and serve hot.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

M

Maureen Tuesday 1st of September 2020

Filling and hearty but not heavy at all

What I love the most about this dish is that it's entirely easy to prepare ahead of time, and so very easy to keep eating once it's all done! Comes together so quickly (I made my dough ahead of time, but once that was ready to go, my sauce was ready in under 30 minutes), it's absolutely perfect for a weeknight meal when you want something a bit more substantial without weighing yourself down. I love fuller-feeling dinners, and this is going into the rotation for sure.

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