Haven’s Kitchen Fall Pasta & Sausage Cooking Class

This week, my best friend Katie and I attended the fall pasta and sausage cooking class at Haven’s Kitchen, a recreational cooking school, cafe and events space in Chelsea. Learning how to make fresh pasta AND fresh sausage – you can’t beat that combo.

Our menu for the evening was fresh Italian sausage; shrimp, tomato and chili pappardelle; cheese ravioli over beet pesto; and cavatelli with pistachio kale pesto.

First we learned how to make fresh pasta dough, and then I got to take some aggression out with the meat grinder, grinding pork for the sausage.

What I liked most about this class was that everyone had a chance to be involved with making the different pastas. I made a few cavatellis, some papparedelle and filled a few ravioli. We have a pasta maker at our apartment and now I can finally use it!

Katie and I were in charge of making the sauce for the papparedelle. The recipe called for Sambuca – which I do NOT like, but all together with the tomatoes, chili, cream and garlic – it was delicious.

Here are some snaps from the class, along with the recipe for the papparedelle sauce.


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Shrimp, Tomato and Chili Pappardelle
Serves: 4
  • 1 pound pappardelle (dried or fresh)
  • 4 cloves garlic, thinly sliced
  • 1-2 Thai chilis, seeds removed and finely chopped
  • 1.5 pounds shrimp, shells removed and deveined
  • ¼ cup Sambuca
  • 14 ounces canned crushed tomatoes
  • zest and juice of 1 lemon
  • ½ cup heavy cream
  • 1 large handful of chopped dill
  • Kosher salt and freshly ground black pepper
  • Olive oil
  1. Bring a large pot of well-salted water to a boil
  2. In a large saute pan, add a few tablespoons of olive oil to the pan and place over medium-high heat
  3. Add garlic and Thai chili and stir constantly for about 3 minutes (you don't want any color)
  4. Add shrimp evenly around the pan
  5. At this time, cook pasta according to directions. Drain when ready and set aside
  6. Once shrimp have a nice golden color on the bottom, turn to the other side for another minute and remove from pan
  7. Add Sambuca and after a few seconds, add tomatoes, lemon zest and juice
  8. Stir to incorporate and let tomatoes come up to temperature
  9. Once sauce is bubbling around the edges, add the heavy cream
  10. Season to taste with salt and pepper
  11. Add shrimp back into sauce
  12. After another minute add the cooked papparedelle to the sauce and toss to combine
  13. Transfer to plates and top with dill


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