Il Cortile Ristorante is pleased to share with you a favorite Primi dish from the restaurant menu – Fettucine Salsiccia. “I love this recipe because it is true comfort food yet it is light and flavorful!”, said Co-Owner/Sommelier Carole MacDonal. Carol recommends pairing this dish with the 2018 Lone Madrone Bollo, Nebbiolo.

Try your hand at making Fettucine Salsiccia using the recipe below, and be sure to make a reservation with Il Cortile to enjoy it at the restaurant with their scratch-made pasta along with many other delicious Italian dishes.

Fettucine Salsiccia (serves 4)

Download a printable recipe or follow along below

Fettucine Salsiccia Ingredients

• 1 pound of homemade fettucine (recipe below)
• 4 tblsp of Extra Virgin Olive Oil
• 1 shallot chopped fine
• ½ bulb of fennel chopped fine
• 3 – 4 fresh tomatoes, preferably heirloom, chopped
• Grated Peccorino Romano to taste
• Pinch of salt and pepper to taste
• Fresh Basil to taste, julienned
• 3 – 4 Italian Sausage taken out of the casing and chopped (hot or sweet depending on your preference)

Fettucine Salsiccia Instructions

In a pan over medium heat, warm the olive oil. Add the shallots and fennel and heat until lightly browned. Add the sausage and brown 2 – 4 minutes. Add the tomatoes and cook until the tomatoes begin to liquify and turn into a sauce. Add the Peccorino Romano and cook for another minute. Add the fresh basil.

Cook the pasta in salted water for 2 -3 minutes until al dente.

Drain the pasta and add to the pan and toss to combine. Cook for 1 more minute. Transfer the pasta to a heated pasta bowl. Enjoy!

Pasta Recipe

Pasta Ingredients

• 1 3/4 Cup 00 Flour
• 3 Large Eggs
• 1 Egg Yolk (if dough is too dry)

Pasta Instructions

Mix the flour together and spread into a circle on a smooth surface. Make a well in the middle. Add the eggs into the well. Gradually, with a fork or your fingertips, break the yolks of the egg and bring the flour into the eggs to mix together. Continue mixing until all the flour is incorporated. As the dough gets thicker, begin to knead the dough for about 3 – 5 minutes. Be careful not to overwork the dough.

Wrap the dough in plastic and chill for at least 30 minutes.

Unwrap the dough and cut into small sections. Roll the dough into a flat but thick square. Place the dough in the pasta maker and roll the dough until the desired thickness. Start on the higher numbers of pressure to roll the dough and adjust the thickness to a smaller number every pass through the machine.

Once the dough is to the desired thickness, cut into sections and cut to the size pasta you require.