My family loves this recipe and enjoys it when I switch up the spices as well. I have been known to make the pasta with a scampi style sauce or even go down the wonderful Old Bay path. The options are endless!
For the Sausage Cut fish, ½ lb of shrimp and the scallops into medium size chunks and place in medium size bowl. Mix in butter garlic, lemon, shallot, egg, paprika, red pepper and parmesan cheese and toss to coat fish. Allow to marinate for 15 minutes.
Place seafood through grinder, fill casings and twist to desired size. Place in refrigerator until ready to use. You can make this up to a day in advance before cooking.
In frying pan, place olive oil in bottom and fry sausages on low, turning frequently and watching for scorching. Cook 10-14 minutes or until cooked through.
Add flour, eggs, oil, tomato paste , basil and salt to food processor and pulse several times while adding small amounts of water until incorporated. Remove onto work area and knead 5 to 10 minutes, or until dough is smooth and elastic. If dough is sticky, add a small amount of flour or if dough is dry, add water while kneading, a few drops at a time.
Wrap dough in plastic wrap and let rest a minimum of 1 hour. Return to room temperature
Roll and cut the dough to desired shape.
Add butter to pan and heat, add shallots and garlic and cook until fragrant. Whisk in tomato sauce, paste, oregano, basil, thyme, red pepper adding salt and pepper to taste. Bring to a boil and then place on low and simmer for 10 minutes. Before serving, stir in cream.
Splash remaining shrimp with olive oil, salt and pepper and grille.
Slice desired amount of sausage for serving, toss in sauce and allow to warm through. Toss in 2 – 4 oz cooked noodles per serving depending on how hearty a serving needed. Garnish with grilled shrimp, fresh basil and parmesan cheese.