Pasta al Prezzemolo con Sugo di Salsiccia Ticinese alla Birra

Parsley Pasta with a Sauce of Sausage from Ticino in Beer

Pane-Bistecca

Pasta la Vista, Baby! is the name for a blog event at Zorra from Kochtopf hosted by Simone from Zimtkringels. Of course, I take part in it! In the end, I learned cooking from my mother, a perfect cook of Italian cuisine and a full blooded Italian!

Even dough I disdain pasta, I make it myself almost always. Homemade pasta is so much better, than store bought one! My hubby is no cook at all and stays usually far off the kitchen, but when he saw me working with my new pasta machine, he was immediately by my side, helping me. Now he tells everyone, HE made the pasta!!! Here is my recipe for homemade parsley pasta with a sauce of sausage from the Ticino in beer.

Prep time

20 min

Rest time

30 min

Cooking time

30 min

Portions

Total time

1 h 20 min

Ingredients

For the Pasta

500 g Pasta Flour
5 Eggs
2 tbsp Olive Oil
1 Bunch Parsley chopped

For the Sauce:

2 Salsiccie Ticinesi (raw pork sausages from the Italian part of Switzerland approx. 500 g)
1 small red Onion, chopped
3 Garlic cloves, chopped
Olive Oil
4 dried Tomatoes in Olive Oil
1 Bunch of Parsley, chopped
100 ml Sour Cream
200 ml Beer
Salt and Pepper
Paprika and Oregano
some Cornstarch

Instructions

Step 1

You could either make the pasta using this recipe, or you could just throw all ingredients into the kitchen machine and let it work for you. Let the dough rest for 30 minutes under a turned over bowl.

Step 2

Cut the dough into 6 pieces and work on each piece. First roll the piece through the opening number 0. Fold this dough piece into thirds together and roll it again through 0. Fold in thirds again and roll through 0. Then roll the dough through 1, 2 and lastly through number 3. Put the spaghetti roll onto the machine and roll the dough through this opening. Put the Spaghetti onto a floured kitchen towel.

Step 3

Fry the chopped garlic and onion in some olive oil. Push the meat out of the skin into the pan and immediately start chopping it up with a wooden spatula. Chop the tomatoes and parsley and add them. Season very well! Add the beer and let cook on small flame for approx. 20 minutes. Then add the sour-cream and maybe some cornstarch to thicken the sauce if needed.

Step 4

Cook the Spaghetti in salted boiling water for 6-8 minutes, drain them and put them back into the pot. Pour the sauce over them and mix carefully. This way you won’t get a mess! Put the pasta into a big bowl and sprinkle with Parmesan, serve immediately.