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Recipe Thursday-Hatfield Italian Sausage with Summer Vegetables and Fettuccine

Posted on April 25th, 2013 | Posted in Main Course, Recipes, Supplier of the Month

For over 110 years Hatfield Quality Meats has had a tradition of satisfying customers with quality, delicious pork products, bringing delicious delight to tables from Maine to Miami. Hatfield is part of the Clemens Food Group and they offer some great culinary solutions on their website, such as inspiring menu concepts to stay ahead of all of the trends, a profit calculator to figure out how much to charge per item on your menu and a recipe box of innovative recipes incorporating Clemens’s branded products! Click HERE for these resources.

Hatfield Italian Sausage with Summer Vegetables and Fettuccine

Hometown's Hatfield Italian Sausage with Summer Vegetables and Fettuccini

I searched through Clemens’s recipes and chose to make Hatfield Italian Sausage with Summer Vegetables and Fettuccine. This recipe was a perfect way to incorporate some of the produce products that we are now selling! Granted I will have to make it again when all of the local squash, zucchini and tomatoes are harvested! This recipe was very simple to make and the light butter sauce really allowed you to taste the full flavor of the vegetables and Hatfield’s sweet Italian sausage. To view Hometown’s Clemens Specials for the month of April click HERE.

Yield 4 Servings
Ingredients
12 oz Hatfield sweet Italian sausage- cut into coins (HTF3052)
1 cup plum tomatoes- large diced (01085)
1 cup zucchini, quartered into ½ inch (01127)
1 cup yellow squash, quartered into ½ inch (01131)
6 tablespoons butter salted (880025)
2 teaspoons garlic, minced (03016)
1/2 cup Spanish onion, chopped (00679)
1/4 cup parsley, chopped (00748)
12 oz fettuccine pasta (991541)
4 basil leaves, whole (04972)
2 oz Stella Asiago cheese, shredded (775633)
salt and pepper, to taste (991862/CQP064)

Method
Bring large pot of water to a boil. In a sauté pan, over medium heat, take 3 tablespoons of butter and sauté onions and 1 teaspoon garlic (save some garlic for the butter sauce). Next add in the zucchini and squash, cook till it starts to become tender (5-7 minutes).

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Add in the sausage (cut on a bias into coins- best for fast cooking time). Once the sausage is cooked add in the tomatoes and off heat. Cover to keep warm. Once water is boiling add fettuccine and cook 6-7 minutes. Simultaneously, in a separate pan over medium heat, add remaining butter, parsley and the rest of the garlic, heat until butter has melted and the garlic is fragrant. Strain the pasta, toss it in the butter sauce and then add the sausage and vegetable mix. Season with salt and pepper, and garnish with fresh shredded Asiago cheese and whole basil leaves.

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Recipe adapted from Clemens Food Group

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