Fettuccine With Sunchokes And Herbs Food

FRESH BASIL FETTUCCINE WITH HERBS, CHORIZO, AND CHERRY TOMATOES

Steps:

• Coarsely chop the basil leaves. Pulse the chopped basil and 2 tablespoons olive oil in food processor until the pieces of basil are very small. Add flour and eggs and turn processor on until the dough comes together into one ball (about 30 seconds). The dough should barley stick to the sides of the food processor. Add a couple drops water if the dough is too dry. Add 1/2 teaspoon flour if dough is too wet. Cover dough ball with plastic wrap and let rest for at least 20 minutes. Dough can sit in refridgerator up to 24 hours.
• Remove casing from sausage. Cut into 1/2 inch pieces. Cook sausage in pan over medium heat until just cooked through, about 6-8 minutes. Set aside on paper towels.
• Roll pasta using a pasta roller with the cutter set to fettucine.
• Bring 4-quarts water to full boil. Salt water liberally with kosher salt before adding pasta (do not skip this step). Cook pasta until just al-dente, about 3 minutes for fresh fettucine.
• Cook the onions with 3 tablespoons extra virgin olive oil until translucent over medium heat in large sauté pan, about 8 minutes. Add sausage, garlic, and herbs. Cook until garlic begins to turn slightly brown, about 1-2 minutes. Remove pan from heat and add cooked pasta. Toss the pasta with the sausage and onion mixture. Season with freshly ground black pepper. Sprinkle grated parmesan on top. Garnish with thinly sliced basil and serve immediately.
• Enjoy!

FETTUCCINE WITH ARTICHOKES

Steps:

• Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.
• Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
• While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.

FETTUCCINE WITH SUNCHOKES AND HERBS

Steps:

• Heat 2 tablespoons oil in a 12-inch skillet. Add shallots and garlic and sauté on medium until they are soft but not brown. Add remaining oil, olives and sunchokes and sauté, stirring, 5 minutes. Season with salt. Cover pan and cook about 15 minutes more, stirring once or twice, until sunchokes are tender.
• Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta until al dente, about 4 minutes. Remove 1 cup pasta water. Drain pasta.
• Add 1/2 cup pasta water, the rosemary and thyme to the skillet. Stir. Add drained pasta to skillet and using tongs or a large spoon, fold all the ingredients together. Add additional pasta water if needed to keep mixture moist. Add parsley. Season with salt and pepper. Serve with cheese.