Straw & Hay Pappardelle

Straw and Hay pasta, or Paglia e Fieno, is long yellow and green flat noodles cooked together. It is most often a fettucine, tagliatelle, or in this case, pappardelle. Fiama sausage is a southern Italian fresh salsiccia flavored with chili, smoked paprika, toasted fennel and fresh garlic. All of this paired with fresh butter-roasted tomatoes.


  • Straw & hay pappardelle
  • Evoo
  • Butter
  • Fiama sausage links
  • Basil
  • Garlic
  • Whole peeled tomatoes
  • Ricotta
  • Swiss chard


  • 6 qt. Pot
  • Large sauté pan
  • Chef’s knife
  • Large metal cooking spoon or large metal spatula
  • Garlic Press (option if you prefer to use knife
  • Pasta strainer or basket
  • Metal tongs or cooking spoon
  • Small sheet tray with roasting rack (roasting rack optional)



STEP 1: Fill 6 qt. pot 2/3 of the way with water. Heat water over high heat, bring to a rolling boil. (Save a litte pasta water after you are done cooking pasta, you may need it for sauce.) Add Kosher salt to boiling water. Water should be salty like the sea.

STEP 2: Remove basil from stem and chiffonade. (Stack basil leaves, roll tightly and thinly slice the leaves perpendicular to the roll.) Separate basil into two even piles. One pile goes into the sauce and one pile will be reserved for the garnish. Use the same technique for the swiss chard. First stack swiss chard leaves, fold in half lengthwise, and remove stem with chef knife. Next, roll tightly and slice the leaves perpendicular to the roll about inch thick.

STEP 3: Mince garlic with chef's knife or push through garlic press. Remove tomatoes from can, strain tomatoes, and discard the juice. Cut tomatoes into quarters. "Fluff pasta" - Loosen up noodles with fingers before cooking.

STEP 4: Once over is preheated, place Fiama sausage links onto sheet tray and roast in oven until cooked through (12 - 16 minutes). Remove Fiama sausage from oven once cooked through and let cool (3 - 5 minutes). Place cooked and slightly cooled Fiama on cutting board and slice into ½-inch-thick rounds.

STEP 5: Heat butter and olive oil over medium-high heat until butter is melted and beginning to brown. Add Fiama sausage and sear, cut side-down in pan. Once Fiama is golden brown, use tongs to flip Fiama (2 - 4 minutes). Add minced garlic. Sauté garlic until slightly browned and fragrant (45 seconds - 1 minute). Add swiss chard and stir. Sauté until swiss chard is slightly wilted (1 - 2 mintues). Next add quartered tomatoes, reduce heat to medium and simmer, stirring occasionally until sauce has reduced and thickened a bit (2 - 4 minutes). Add half of the chiffonade basil. Turn off heat.

STEP 6: Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking. Cook pasta 2-3 minutes or until desired al dente. Strain pasta (reserve ¼ cup pasta water) and add noodles to the sauce. If pasta appears to be dry or it needs more sauce, you may add a few tablespoons of pasta water. Garnish with ricotta cheese and the remainder of the basil chiffonade. Take a picture of your final dish for posting and enjoy your pasta!


Orvieto DOC is a dry white wine made with a blend of the grechetto and trebbiano grapes from the area around Orvieto in Umbria, just North of Rome. This area has been producing wines since the middle ages.


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