Chef Bill Bradley's Stricchetti Verdi with Sausage Sauce

PASTA RECIPE

1 1/2 - 2 cups, cups King Arthur Unbleached, All Purpose Flour
7 egg yolks
1/2 t salt
1 tbsp pureed greens

Cook greens & parsley, chill. Puree in blender, make dough, roll out dough on pasta machine. Cut into bow ties.

PASTA DOUGH

1 bunch of beet greens
1 bunch Italian Parsley
pureed.

SAUCE

2 tbsp butter
1/2 red onion finely chopped
Lots of butter
5 Italian sausages, w/o fennel seeds
1 cup dry white wine
Bay leaf
6 very ripe tomatoes, pass through food mill
Salt & pepper

Cook the onions in butter, add sausage cook 10 minutes. Pour in the wine and let evaporate then add the tomatoes, bay leaf, salt & pepper. Cover & simmer for 20 minutes, stirring occasionally.

Cook the pasta in boiling water. Sauce the pasta & serve with a lot of parmesan.