Simple ingredients transform into beautiful ribbons of fresh spinach fettuccine in this recipe for Homemade Spinach Fettuccine with Creamy Artichoke and Chicken Sausage Sauce.
This post first appeared on April 22, 2014 and featured on (the now-retired) KitchenAid blog, The Kitchenthusiast. I hope you enjoy this favorite from my kitchen!
Tell me the truth: how many jelly beans and Peeps and chocolate covered Peeps (why haven’t I discovered these earlier in life, by the way?) and Cadbury eggs did you sneak in the last couple of days? I’ll tell you, if you tell me.
Truth is, as I was churning the wheel in spin class this morning, I resolved to myself to hide the candy stash from sight – it’s just too tempting! I’m so relieved that we are through with what I call candy season, for several months. From Halloween to Easter, our house has seen a lot of candy!
Once we get past Easter, I love to take a break, but I do find that I make more homemade sweets, so don’t worry, there will be some baking, my friends.
In the meantime, I want to share something green and wholesome: Homemade Spinach Fettuccine with Creamy Artichokes and Chicken Sausage Sauce.
I always say I should make homemade pasta more often, it’s quite simple, once you get the hang of it. There’s something so fulfilling about making pasta from scratch – in this case, 4 ingredients transform into beautiful ribbons of green homemade spinach fettuccine.
But the sauce! I loved this creamy artichoke and chicken sausage sauce – and I think you’ll be surprised to find out what makes it creamy.
Products Used to Make the Fresh Fettuccine
Sometimes the most intimidating thing about making pasta from scratch for the first time is gathering the correct tools. I use my KitchenAid Mixer with the KitchenAid large pasta roller attachment. This attachment rolls the pasta and the fettuccine cutter attachment allows you to cut the pasta into the thin ribbons.
- KitchenAid Variable Speed Corded Hand Blender (used to puree the spinach; this product is similar to the discontinued blender originally used)
- KitchenAid 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer
- KitchenAid 3-Piece Pasta Roller & Cutter Set Attachment (set includes a roller, and a cutter for spaghetti and a cutter for fettuccine)
More Pasta Dishes to Try
Homemade Spinach Fettuccine with Creamy Artichokes and Chicken Sausage Sauce
For the Pasta:
- 6 oz fresh baby spinach
- 2 large egg whites
- 1 large egg yolk
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1-2 tablespoons cold water
For the Artichoke and Chicken Sausage Sauce:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 lbs fresh chicken sausages casing removed (I used a chicken sausage with spinach, parmesan cheese and mushrooms from my local market)
- 4 cloves garlic minced
- 6 oz fresh baby spinach
- 12 artichoke hearts canned is fine, halved
- 1 cup chicken stock
- 1 cup reserved pasta water
- 1 cup mascarpone cheese
- pinch red pepper flakes
- kosher salt
- freshly ground black pepper
- 1 tablespoon flour
- parmesan cheese for garnish
Make the Pasta:
- Bring a pot of water with a steamer insert to a boil. Steam the spinach about 2 minutes, or until just wilted. Drain and press the spinach between kitchen towels until excess water is removed. The drier the spinach, the better.
- Puree the spinach using a hand blender. Add the eggs and egg yolk and blend. Set aside.
- In the bowl of a stand mixer using the paddle attachment, whisk together the flour and salt. Drop in the eggs and spinach mixture, and 1 tablespoon of water. Stir on low speed for 30 seconds. Switch the attachment to a dough hook and continue combining the dough for about two minutes. Add an additional tablespoon of water if the dough seems too dry. The mixture will look crumbly but if you take a morsel and squeeze together, the dough should come together.
- Empty the dough onto a lightly floured surface and knead until the dough comes together into a ball. Cover with a bowl or plastic wrap and let it sit for 20 minutes.
- Divide the dough into 4 pieces. Roll one of the pieces out to about 1/4 inch thickness. Using a pasta roller (if you have KitchenAid stand mixer and large pasta roller attachment, go ahead and use that), pass it through the 1 setting and fold the dough over. Pass through again and repeat until the dough is smooth. Lower the setting to 2 and pass through. Continue until you are at the 4th setting. The pasta will be long – lay it on a lightly floured surface and cut into half. Lightly dust the top of the pasta sheets with more flour. Repeat with the remaining pieces of dough.
- Switch the pasta roller for a fettuccine cutter. Pass the dough through and set the ribbons of fettuccine pasta aside.
Make the Sauce:
- Bring a large pot of boiling water to a boil. Salt the water.
- In a large, deep sided sauté pan, heat the olive oil and butter over medium heat. Add the chicken sausage and brown, breaking it apart with a fork or wooden spoon.
- Add the garlic and continue cooking. When the sausage is fully cooked, add the spinach, artichokes, chicken stock, and pasta water and let it come to a bubble. Stir in the the mascarpone and red pepper flakes, and season to taste with salt and pepper. The sauce should thicken, but if not, add a tablespoon of flour until you achieve a creamy texture.
- Meantime, drop the pasta into the boiling water and cook. It will take 2-4 minutes and float to the top when done. Drain.
- Serve the pasta with the creamy sauce, and topped with parmesan cheese. Season with freshly ground black pepper. Serve immediately.