Ok so about 3 weeks ago I’ve started to have Winder Farms deliver fresh and delicious milk and produce to my house. Well my Dad’s house since I live in squalor in his basement, but none the less a girl has got to have good produce, squalor be damned. Oh and p.s. store bought milk from Smiths can go screw itself. Winder is way better in the sack. 

 Bad humor aside….

 Winder not only delivers milk and produce, they pretty much will bring you any staple food that you can buy at the store with the exception of a few things. I was perusing through their list the other week and noticed fresh fettuccine in there. I bought it out of curiosity, I’ve only ever had the dried kind in the box. 

 So I get my pasta on Friday and have a look at it. As I held the small 10 0z. container in my hand I couldn’t help but think that it’s soft texture and mellow yellow color was just simply pretty. I was holding a package of pretty fettuccine. Weird I know. I set it back in the fridge and had no idea what to do with it. The pasta intimidated me to be honest. Albeit it did scare me, I knew that this pasta was not to be taken lightly, it was destined for greatness. So I headed toward the computer to find the perfect, somewhat easy, recipe that would determine my fettuccine’s fate.  

 Of course the first place I looked to was a lovely woman by the name of Elise over on her food blog SIMPLY RECIPES.

 I knew I could trust her with my fettuccine, her good taste in food has yet to fail me. So I decided on this recipe: Fettuccine with Creamy Tomato Italian Sausage Sauce Recipe

 It was perfect, the recipe had all my favorite things in the world. And it had fettuccine in the title so everything worked out.

 The first thing I noticed was the shallots, I love shallots and become warm and fuzzy when a recipe calls for them. Shallots are from the onion family but way cooler because they for 1 are much milder than an onion with a sweeter taste and 2 they kick ass because their form is similar to garlic and that’s just neat.

 So I got on to putting together my meal, which I discovered took about the same effort as making a box of Kraft Mac and Cheese. Everything was cooked in the same pan, except the pasta of course. But it was incredibly easy.

 The result? I am now a true believer in fresh pasta. The difference is unexplainable, I simply do not have the proper words at my disposal to describe the unbelievable yumminess of that god damn fettuccine. And the even more mind boggling thing is that homemade pasta is probably even better! The dish was if I may say so absolutely delicious. Earl and my Dad were freaking out, I was freaking out, pandemonium soon followed.

 The only thing I strayed from in the recipe was instead of using half sweet and half spicy sausage, I went forth and just did all spicy. It was fantastic. Although a word of caution to non likers of spicy food, do what the recipe calls for, there was a considerable amount of heat with the way I did it.  

So that night ended in full bellied happiness and I now have a new easy and tasty dish into my rotation.