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.
- 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
- Bring a large pot of well-salted water to a boil
- In a large saute pan, add a few tablespoons of olive oil to the pan and place over medium-high heat
- Add garlic and Thai chili and stir constantly for about 3 minutes (you don't want any color)
- Add shrimp evenly around the pan
- At this time, cook pasta according to directions. Drain when ready and set aside
- Once shrimp have a nice golden color on the bottom, turn to the other side for another minute and remove from pan
- Add Sambuca and after a few seconds, add tomatoes, lemon zest and juice
- Stir to incorporate and let tomatoes come up to temperature
- Once sauce is bubbling around the edges, add the heavy cream
- Season to taste with salt and pepper
- Add shrimp back into sauce
- After another minute add the cooked papparedelle to the sauce and toss to combine
- Transfer to plates and top with dill