Sunday Supper: Spinach and Garlic Chicken Sausage Over Fresh Fettucini

Close your eyes and imagine that you are sitting street side at a small table in a European restaurant. The streets are made of cobblestone and you have a panoramic view of the Mediterranean Sea and the beautiful architecture that was constructed by individuals far before our time.  The locals are casually coming and going from the market with raw produce and freshly made pasta in hand. Your server brings you a glass of the house wine and you order in anticipation of what is to come.

Like may places in Europe, the menu consists of five choices all of which are prepared that day with unprocessed ingredients. You aren't offered 45 menu choices or fifteen different dressings. You are offered seasonal slow cooked meals that can be enjoyed slowly and savored over great conversation. Your salad is simply tossed with olive oil and sprinkled with salt. Your wine is small glass and costs only a few Euros. It is a simple way of living well. Whenever I want to escape the pressures of the American lifestyle, I turn on some French or Italian music and begin to experience therapy in a whole new way by preparing a meal with fresh, local fare and paired with a beautiful glass of wine.

Today's dish is reflective of that mindset. It is simple and delicious made with fresh pasta and two of my favorite spring vegetables; spinach and english Peas. There is truly no comparison to freshly made pasta. An associate of mine to a trip to Italy to unwind after a family hardship and met her husband at a small cafe. They fell madly in love and returned to the states to start a family and a life here in San Francisco. We had the pleasure of dining at his restaurant where freshly made pasta is the only pasta that is on the menu. With every bite, you wanted more of this delicate brilliance. Since then, I seek out freshly made pasta whenever I can and I hope that you will too.

What You Will Need

Fresh Fettucini Pasta
English Peas
Fresh Organic Spinach (Why Organic? Click here)
1 Myer Lemon
Olive Oil
Sea Salt
Cracked Black Pepper
1 Small Yellow Onion
Garlic and Spinach Chicken Sausage

***Sugar Tip: You can find chicken sausage at your local butcher counter or you can buy it from Aidells

What To Do

In a large pan over medium high heat, add 2 T. olive oil. slice or crumble the chicken sausage.. Add to the pan. Dice onion and add to the pan. Stir to combine. Allow onions to sweat and caramelize approximately two-four minutes scraping the brown form the bottom of the pan. Stir in the English Peas. Bring water to a boil in a large stock pot. Your pasta will only take 2-4 minutes to cook so keep that in mind while cooking. It will be the last thing you do before serving. Ensure that your sausage is thoroughly cooked then add spinach and reduce heat to low. Cover the pan so the spinach wilts from the heat. Drop your pasta into the boiling water and allow to cook for a few minutes. Drain well- do not rinse. In a large bowl toss pasta with a touch of olive oil and a drizzle of lemon juice. Top with sausage mixture and toss. Plate in bowls and serve with a New Zealand Sauvignon Blanc.