Spicy Sausage Linguine

  • 2 Tbs. olive oil
  • 1 lb. fully cooked Hot Italian Turkey Sausages, cut diagonally into 1/4-inch thick pieces
  • 1 large onion, chopped
  • 6 large garlic cloves, minced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 Tbs. fresh rosemary, coarsely chopped
  • 12 oz. linguine or fettuccine
  • 2 C canned low-salt chicken broth

  • 1/4 C freshly grated Parmesan cheese
  • 2 Tbs. chopped fresh parsley

Heat oil in heavy large skillet over medium-high heat. Add sausages and sauté until brown, about 5 minutes. Using slotted spoon, transfer sausages to paper towels and drain. Add chopped onion, minced garlic, basil, oregano and rosemary to same skillet and sauté until onion is golden, about 5 minutes. Return sausages to skillet. Season with salt and pepper. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Pour broth into same pot. Bring to boil. Return pasta to pot. Toss to coat. Add sausage and onion mixture; toss to coat again.

Transfer pasta to serving plates; sprinkle with Parmesan cheese and parsley and serve.

Date Added:January 01, 2002
Classification:Pasta Main Dishes
Course:Main Course



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