Entree: United States – Great Lakes United States (Ohio) – Ohio City Pasta

Serving Size: 4

Approximate Time

Prep 50 min

Cook 20 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 4 large eggs
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (3 g) fine salt (for dough)
- 1 lb (454 g) sweet Italian sausage, casings removed (approx. usable weight)
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 8 oz (225 g) cremini mushrooms, sliced
- 2 ears fresh sweet corn, kernels cut off (about 1–1 1/4 cups / 150 g)
- 1 1/2 cups (225 g) cherry tomatoes, halved
- 2 cups (60 g) packed baby spinach or chopped kale
- 1/2 cup (120 ml) dry white wine (optional)
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (50 g) grated Parmesan
- 1/2 cup (60 g) shredded aged Ohio cheddar
- 1 tsp (6 g) kosher salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh basil, plus extra for garnish
- 2 tbsp (8 g) chopped flat-leaf parsley, for garnish
- Pinch red pepper flakes (optional)

Instructions

Short Description:
Fresh hand-made pasta tossed with Ohio sweet Italian sausage, summer corn, cherry tomatoes, and local cheeses for a sturdy, vegetable-forward main course. Bright lemon and fresh herbs finish the dish to keep it seasonal and regionally focused.

Regional Notes:
This Ohio City version highlights locally grown produce (sweet corn, tomatoes, greens) and Ohio-raised sausage and cheeses, and uses fresh hand-rolled pasta — a common approach in Ohio kitchens and farmers’ markets. Compared with generic pasta dishes, it leans on Midwestern ingredients and a cream-and-cheddar finish rather than strictly Italian-only cheeses.

1. Make the pasta dough: on a clean work surface pile the flour and make a large well in the center. Add the 4 eggs, 1 tbsp olive oil, and 1/2 tsp salt into the well. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms. Knead by hand about 8–10 minutes until smooth and elastic, adding a dusting of flour if sticky. Wrap tightly in plastic wrap and rest 30 minutes at room temperature.
2. Prepare the sauce components: heat 1 tbsp olive oil in a large skillet over medium-high. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6–8 minutes. Transfer sausage to a plate and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Add the onion and sauté until translucent, about 4 minutes. Add the garlic and mushrooms and cook until mushrooms release liquid and start to brown, about 5 minutes.
4. Add corn kernels and halved cherry tomatoes to the skillet and cook 2–3 minutes until tomatoes begin to soften. If using wine, pour it in now to deglaze the pan and simmer 2 minutes to reduce slightly.
5. Stir in the heavy cream and butter, then reduce heat to low. Add the cooked sausage back to the pan along with the grated Parmesan and shredded cheddar; stir until cheeses melt into a creamy sauce. Add the chopped spinach or kale and cook until wilted, 1–2 minutes. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and a pinch of red pepper flakes if using. Stir in 1 tbsp lemon juice and the chopped basil.
6. Roll and cut the pasta: unwrap the rested dough and divide into 4 pieces. Using a rolling pin or pasta machine, roll each piece into thin sheets about 1–2 mm thick and cut into wide ribbons (tagliatelle width) or your preferred shape. Dust with flour to prevent sticking.
7. Cook the pasta: bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook 2–3 minutes until al dente (fresh pasta cooks quickly). Reserve 1 cup (240 ml) pasta cooking water before draining.
8. Finish the dish: add the drained pasta directly to the skillet with the sauce. Toss over low heat, adding reserved pasta water a few tablespoons at a time to loosen the sauce and help it cling to the noodles (use about 1/4–1/2 cup / 60–120 ml as needed). Taste and adjust seasoning.
9. Plate and garnish: divide pasta among 4 warm plates and sprinkle with extra chopped parsley and basil. Serve immediately with additional grated Parmesan at the table.