Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fresh Basil Fettuccine With Herbs, Chorizo, and Cherry Tomatoes Recipe
    Lost? Site Map

    Fresh Basil Fettuccine With Herbs, Chorizo, and Cherry Tomatoes

    Fresh Basil Fettuccine With Herbs, Chorizo, and Cherry Tomatoes. Photo by lukempaulson

    1/1 Photo of Fresh Basil Fettuccine With Herbs, Chorizo, and Cherry Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr

    10 mins

    lukempaulson's Note:

    Wonderful summertime fresh pasta dish that will impress every time with the basil fettucine and chorizo.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Basil Pasta Dough


    1. 1
      Coarsely chop the basil leaves. Pulse the chopped basil and 2 tablespoons olive oil in food processor until the pieces of basil are very small. Add flour and eggs and turn processor on until the dough comes together into one ball (about 30 seconds). The dough should barley stick to the sides of the food processor. Add a couple drops water if the dough is too dry. Add 1/2 teaspoon flour if dough is too wet. Cover dough ball with plastic wrap and let rest for at least 20 minutes. Dough can sit in refridgerator up to 24 hours.
    2. 2
      Remove casing from sausage. Cut into 1/2 inch pieces. Cook sausage in pan over medium heat until just cooked through, about 6-8 minutes. Set aside on paper towels.
    3. 3
      Roll pasta using a pasta roller with the cutter set to fettucine.
    4. 4
      Bring 4-quarts water to full boil. Salt water liberally with kosher salt before adding pasta (do not skip this step). Cook pasta until just al-dente, about 3 minutes for fresh fettucine.
    5. 5
      Cook the onions with 3 tablespoons extra virgin olive oil until translucent over medium heat in large sauté pan, about 8 minutes. Add sausage, garlic, and herbs. Cook until garlic begins to turn slightly brown, about 1-2 minutes. Remove pan from heat and add cooked pasta. Toss the pasta with the sausage and onion mixture. Season with freshly ground black pepper. Sprinkle grated parmesan on top. Garnish with thinly sliced basil and serve immediately.
    6. 6

    Ratings & Reviews:


    Nutritional Facts for Fresh Basil Fettuccine With Herbs, Chorizo, and Cherry Tomatoes

    Serving Size: 1 (359 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 980.2
    Calories from Fat 514
    Total Fat 57.1 g
    Saturated Fat 17.8 g
    Cholesterol 259.7 mg
    Sodium 3536.6 mg
    Total Carbohydrate 73.3 g
    Dietary Fiber 3.9 g
    Sugars 3.8 g
    Protein 41.5 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites