Linguine with Sausage and Peppers

So, since I started to finally feel better (read: I could breathe without difficulty) this past Friday, I decided that I wanted to actually make something decent for dinner. This was one of those meals that I wanted to try that wasn’t quite as heavy as the stuff I’ve been eating like I mentioned forever ago, or at least it seems like forever ago .

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This was one of my Pinterest finds that I altered a little to suit Devon and I. The original recipe was found on the Let The Baking Begin blog and I mainly just adjusted for items that we already had in the house and for mine and Devon’s preference for spicy foods. For instance, we used a hot Italian pork sausage, but you could easily substitute a sweet pork sausage or a chicken sausage as well. I also added a good amount of red pepper flake, if you’re not a huge fan of the spice, you could either lessen the amount or omit all together.

It was super easy to out together and took about 20 minutes to cook in entirety. And it makes a ton because Devon and I both took seconds, which is high praise from Devon (he can sometimes be a little picky when it comes to new things).

Linguine with Sausage and Peppers

  • Servings: 4
  • Time: 30 minutes
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credit: Let The Baking Begin blog

Ingredients:
* 1tbsp olive oil
* 3 links of spicy Italian sausage (or whatever sausage you prefer), chopped or broken into medium pieces
* 2 sweet bell peppers, seeded, cut into 1-inch pieces
* 1 small onion, peeled and diced medium
* 3 cloves garlic, peeled, diced finely
* 1 tbsp dried basil
* 1 tbsp red pepper flakes, crushed
* 8oz chicken stock
* 3/4 cup heavy cream
* 10-12 cherry tomatoes, halved
* 1/2 cup chopped flat leaf parsley
* 12oz linguine pasta
*** Reserve 1/2 cup – 1 cup pasta cooking water to help thicken sauce
***a little shredded Parmesan for garnish, if desired.

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Cook linguine in salted boiling water, according to package directions; drain. Be sure to reserve a cup of pasta water for sauce.

While the pasta is cooking, begin heating a deep skillet over high heat with the olive oil. Add in the sausage already chopped or break into medium pieces as it begins to brown. When sausage is about halfway browned, add the bell peppers, onions, and garlic. Season with salt and pepper and add the basil and crushed red pepper flakes. Sauté for 8-10 minutes until peppers are softened, onions are translucent, and sausage is fully cooked and browned.

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Then, add chicken stock, about 1/2 cup reserved pasta water and cream to the sausage and peppers. Combine, add/adjust salt and pepper and seasonings as needed.

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Next, add the pasta, parsley, and cherry tomatoes. Toss carefully to combine. Simmer on medium heat for about five minutes to allow the sauce to thicken and coat the pasta.
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Serve immediately. Sprinkle with a little shredded Parmesan cheese, if desired.

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