Fresh Basil Fettuccine With Herbs Chorizo And Cherry Tomatoes Recipes

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

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!

Steps:

• In a large bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired.

Steps:

• Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
• Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
• Allow pasta to dry for one hour prior to cooking.
• Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.

Steps:

• In a large non-stick skillet, sauté onion and red pepper flakes in butter until onion is tender.
• Add tomatoes and salt; cook, stirring over medium-high heat until most of the liquid has evaporated. Remove from heat; let stand for 1 minute. Gradually whisk in milk.
• Place fettuccine in a large bowl, add the basil, Parmesan Cheese and tomato mixture; toss to coat.
• All that remains is for you to enjoy!