Spinach Pasta with Hearty Greens, Local Sausage, and Tangy Tomato Sauce

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1 lb fresh green pasta, recipe follows
1 lb spicy or mild Italian sausage
1 onion, finely chopped
6 cloves garlic, minced
½ cup white wine
½ cup milk
1 lb mixed braising greens, or finely chopped winter salad mix
2 cups marinara

3 ½ - 4 cups unbleached all-purpose flour
4 large eggs
About 1 heaping Tbsp cooked and finely chopped spinach
(from 6 oz fresh baby spinach leaves,
blanched and squeezed dry)
salt, to taste


1. Cook sausage while breaking up constantly until it is nicely browned.
2. Add onions to the skillet and sauté until limp.
3. Add the garlic and cook for a minute or two.
4. Add the white wine and cook until all the liquid is evaporated. Add the milk and cook until all the liquid is evaporated.
5. Roll up a handful of greens at a time and chop, julienne. Sauté for a few minutes.
6. Return all greens, sausage and marinara to the pan and simmer gently.
7. Add the cooked pasta. Plate in a bowl on top of warmed marinara sauce.

For the pasta:
1. Prepare the pasta with the ingredients and quantities listed, placing the chopped spinach in the well in the flour together with all the other ingredients.
2. Stretch the pasta to about the third finest setting of the pasta machine. Cut the sheets of pasta as desired.
3. Cook the pasta in salted boiling water for 30 seconds after the water returns to a boil. Add them to any sauce.

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