Beet Pappardelle With Sausage, Spinach, Tomatoes in a Veal Rosé

From Chef Shaun Houle of Pompeii & Caesar at Mohegan Sun

Makes two servings.

Pasta Ingredients:

  • 2 cups all-purpose flour
  • 3 eggs
  • ¼ cup olive oil
  • 1 Tbsp. salt
  • 3 Tbsp. beet powder

Beet pappardelle with sausage, spinach, tomatoes and veal rosé:

  • 2 Tbsp. olive oil
  • 6 oz. thinly sliced sausage
  • 1 tsp. garlic
  • 2 oz. white wine
  • 3 oz. small diced tomatoes
  • ½ cup veal glace
  • ½ cup cream
  • 1 cup baby spinach
  • 2 8-oz. portions fresh beet pappardelle
  • 2 Tbsp. grated Parmesan cheese
  • Salt and pepper to taste

On a cutting board, place flour sifted with beet powder in center and form into a well.

Crack eggs into flour well, along with oil and salt. Using your fingers, mix in a circular motion until formed into dough.

Then, using a pasta roller, roll dough out until paper thin. Cut to size and reserve.

Place medium-sized pan on stove and add olive oil. When oil is hot, add sausage and cook until golden brown. Add garlic and cook out. 

Deglaze with white wine. Add tomatoes veal glace and cream. Reduce by half. At this point, place beet pasta in pot of salted boiling water and cook two minutes. Drain and add to sauce.

Finish with spinach, salt and pepper. Top with Parmesan cheese.  

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