Rucula tagliattelli with Sausage ragu

For the dough:

1 cup arugula
3 eggs
1 1/2 cup 00 flour (cake flour)
1 1/2 cup Semolina flour
1 tbsp olive oil
Pinch of salt

In a blender, blend the eggs with the arugula until is smooth green. In a bowl or on the table mix the eggs with the oil, salt and flour. Mix until the texture is similar to a play dough. Roll the dough in a pasta machine or by hand. If you have a Marcato pasta machine make the tagliatelli until the number 5.

Sausage sauce:
3 cloves of garlic, minced

200g of sausage, taken out of their casings
1/2 cup of tomato paste1 cup heavy cream (one box of Italian Parmalat Panna)
1 1/12 cup of red wine
Thyme, about a Tablespoon
Olive oil for frying the onion
Salt & Pepper to taste

Fry the onion, garlic and sausage in a generous amount of olive oil.  Once onions have browned and meat has cooked, add one cup of wine and let liquid reduce half it's amount.  Add tomato paste, and thyme.  Let cook for five minutes and add another half cup of wine.  Cover and simmer the sauce at a low temperature for about 30 minutes then add the cream, stirring occasionally, do not allow to boil.
Serve with a hard cheese, recommended Parmesan (Parmigiano Reggiano).
Call now at 3884455823 or email at lucas@cookingwithlucas.com for any information!