Harvest Fettuccine with Butternut Sauce topped with Sage-Sausage Meatballs

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

For the Sauce

2 Tbsp Harmons Salted Butter

1/2 Cup Onion, diced

1 Cup Celery, sliced

2 Tbsp Roasted Garlic

½ 5.5 oz. can Harmons Tomato Paste

3 Cups roasted, mashed Butternut Squash

1/3 Cup Harmons Roasted Yellow Peppers, sliced

1 Tbsp Brown Sugar

¼ Lemon, for juice

1 Cup Water

To Taste, Salt & White Pepper

For the Meatballs

1 Lb. Harmons Country Style Sausage, loose

¼ Cup Harmons Whole Milk

½ Cup Fresh Bread Crumbled

1 tsp Dry Rubbed Sage

Pinch Nutmeg

¼ tsp Kosher Salt

2-4 Tbsp Canola Oil

For the Pasta

1 Lb. Harmons Spinach Fettuccine Noodles

1 Tbsp Salt
5 Quarts Water

To Taste, Parmigiano Reggiano

Garnish, Italian Flat-Leaf Parsley, chopped

Procedure:

  1. To make the sauce, melt butter in large saucepan. Add in onion and celery and saute until vegetables are sweated and soft.
  2. Add in garlic and tomato paste and saute 3-5 minutes more to cook off the raw flavor of the tomato paste.
  3. Stir in cooked butternut, yellow peppers, brown sugar, lemon juice and water. Bring to a simmer and cook for 15 minutes or until flavors meld.
  4. Transfer mixture to a blender and blend until very smooth. Taste and add salt and white pepper until desired flavor is reached.
  5. While sauce is simmering, make meatballs by blending together in a large bowl the sausage, milk, bread, sage, nutmeg and salt. Mix with hands; do not use a mixer as this would make the meatballs too tough. Blend just until all ingredients are mixed evenly.
  6. Roll meatballs into golf ball sized balls. Heat canola oil in a large skillet and saute meatballs, turning as each side becomes browned until meat is cooked through and caramelized on all sides.
  7. Meantime, boil salted water in a large stockpot. Once a rolling boil is achieved, add in pasta and cook until just perfectly al dente or approximately 8 minutes. Drain pasta in colander over sink.
  8. Return pasta to empty stockpot. Dress cooked pasta with Butternut Sauce. Using tongs place a portion of pasta into a shallow bowl, twisting as you plate the pasta. Top with Sausage Meatballs.
  9. To finish, serve with grated Parmigiano Reggiano and chopped Parsley.