Recipe: Fresh Beet Fettucine with Sausage and Greens
This post is written by our Farm Foodie – Debra Dubief
Rich rosemary-scented lamb sausage and the subtle earthiness of fresh beet fettuccine deliciously complement each other in this quick and easy pasta dish. The small amount of lamb fat that is used for sautéing the vegetables gives this simple sauce just the right amount of richness without being too heavy. Tomatoes round out the flavors nicely, but this is by no means a tomato sauce and you could omit them altogether.
- ¾ lb rosemary-lamb sausage
- ¾ cup minced shallot
- 1 leek, cleaned, green removed and sliced thin
- 3/4 lb cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 T fresh rosemary
- 1 1/2 cups white wine
- 1 1/2 cups chopped Roma tomatoes or canned San Marzano plum tomatoes (optional)
- 1 1/2 cups stock
- 1 bunch (.75lb) red or green chard, ribs removed leaves cut into chiffonade*
- Salt and pepper
- 1 lb fresh beet fettuccine, cooked to al dente, with ½ cup cooking water reserved
- Parmegiano-Reggiano for serving, if desired
- Bring a large pot of water to boil for the pasta, then heat a large skillet over medium-high heat. Brown sausage, breaking it up into small pieces as it cooks. Remove sausage from pan and drain off all but 2 tablespoons of fat. (Reserve fat in case you need to add a bit more back in.) Return pan to med-high heat and sauté shallots and leeks until they are soft and translucent, about 5 minutes.
- Add mushrooms and cook another 5 minutes until slightly browned and soft. If pan seems too dry, add 1-2 teaspoons reserved fat. Add garlic and rosemary, cook 2 more minutes, deglaze pan with wine and reduce slightly, then add tomatoes, if using, and stock. Simmer for 5-8 minutes, until tomatoes begin to soften and break down.
- Return sausage to the pan, add chard and cook 3-4 minutes more until leaves are tender. Salt and pepper to taste. Toss pasta with the sauce and greens, adding up to ½ cup reserved cooking water if needed. Serve with Parmigiano.
- *To chiffonade: Remove chard stems and stack the leaves and roll them cross-wise into a tube, then cut thinly across the ends of the tube to make finely sliced strips.