Homemade Garden Herb Pasta with Linguica, Sun-Dried Tomatoes, and Brocolini

 

This past weekend, there was a break in the weather - I mean a significant break. The heavy-handed 95-degree heat gave way to a crisp rain and dense fog that slowly rolled through the pioneer valley. This recipe is perfect for those rare, and often appreciated, chilly summer nights when your appetite comes roaring back from the deep slumber of summer heat.

What You’ll Need:

For the Pasta:

• 1 cup white flour
• 1 tablespoon fresh basil, finely chopped
• 1 tablespoon fresh thyme
• pinch of salt
• 1 large egg plus 1 large egg yolk

For the Sauce and Vegetables:

• 3 tablespoons olive oil
• 1 small red onion, diced
• 3 cloves of garlic, finely chopped
• 8 oz. smoked Linguica sausage, cut on the bias in ½” rings
• ¼ cup sun-dried tomatoes
• ½ cup fresh broccolini, roughly chopped
• ¼ cup dry white wine
• 2 teaspoons fresh thyme
• 1 tablespoon fresh basil, finely chopped
• Salt and pepper to taste

1. To make the pasta, place the flour, basil, thyme, and salt in a medium bowl. Combine with a fork until the herbs are evenly incorporated. Make a small well in the center of the flour. Crack the egg and yolk in the center of the well. Using a fork, whip the egg and yolk together, then slowly begin to incorporate the flour. Continue to mix until the dough begins to come together. Form the dough into a rough ball and knead on a floured work surface until smooth, about 8 minutes. Place the dough in a plastic bag or covered bowl and let rest in the refrigerator for 30 minutes.
2. When the dough has rested, cut it into 8 equal pieces. On a floured work surface, roll each piece out as thin as possible, like a sheet of paper. You should be able to see your hand through it. If you have a pasta machine, you can use that as well. Once your pasta is at the desired thinness, cut it into 1½” by 3½” rectangles. Lightly wet the end of one rectangle and stick the two ends together to form a tube (You can make a different shape if you prefer, this is just the shape I chose).
3. Set the formed pasta aside on a baking sheet. If you do not want to use the pasta right away, you can dry it and store it for later use. Dry it on a baking sheet for 24 hours then store in an airtight container.
4. Bring a large pot of water to a boil over high heat.
5. While you are waiting for the water to boil, prepare the sausage and veggies. Heat the olive oil in a medium saute pan over medium heat. Add the onions and cook until just translucent and fragrant, about 5 to 7 minutes. Add the Linguica and garlic. Cover and cook until the oil from the Linguica is released and colors the onions to an orangish tinge. Add the sun-dried tomatoes and broccolini. Reduce heat to medium low and cover. Let simmer for 5 minutes.
6. At this point, the water for the pasta should be boiling. Place your homemade pasta into the boiling water and cook for about 7 minutes until done to your liking.
7. While the pasta is cooking, finish the sauce - bring the heat back up to medium high, add the white wine and herbs. Cook, uncovered, until the wine is mostly evaporated, about 2 or 3 minutes. Salt and pepper to taste.
8. Strain the pasta and serve immediately with the Linguica and vegetables. Top with shaved Asiago and Parmesan.

Serves 2-4