Sausage Linguine Food

LINGUINE WITH SAUSAGE AND MUSHROOMS

Steps:

• Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 3 minutes. Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes. Add the garlic and cook 1 minute. Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low. Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed.) Season with salt and pepper.
• Photograph by Christopher Testani

SAUSAGE CARBONARA: LINGUINE ALLA CARBONARA DI SALSICCIA

Steps:

• With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and set aside.
• Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage balls until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions.
• In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season, if necessary, with the salt and pepper, and drizzle with extra virgin olive oil. Eat immediately!

SPICY SAUSAGE LINGUINE

Steps:

• Cook linguine according to package directions., Meanwhile, in a large skillet, cook the sausage, onion, red pepper and green pepper over medium heat until meat is no longer pink and the vegetables are tender; drain. Add the garlic, fennel, salt, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes and cream; heat through., Drain linguine; serve with sausage mixture.

SAUSAGE LINGUINE

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
• Meanwhile, trim the broccolini (halving any thick stalks lengthways to make them more delicate to eat). Place a large frying pan on a medium heat with 1 tablespoon of olive oil. Squeeze the sausage meat out of the skin into the pan, breaking it up with a wooden spoon. Once lightly golden, peel, roughly chop and add the garlic, followed by the anchovies, chilli flakes, broccolini and wine. Leave to bubble away while the pasta cooks.
• Toss the drained pasta into the sausage pan, then finely grate over the pecorino and drizzle with extra-virgin olive oil. Toss again, loosening with a little reserved cooking water, if needed, to create a light, creamy sauce. Taste and season to perfection, then serve right away.

LINGUICA PORTUGUESE SAUSAGE

Steps:

• Combine all ingredients and mix well, if you can, leave for several hours so the flavors can develop.
• Stuff into hog casings or make into patties.
• You can omit the liquid smoke and smoke on home smoker until internal temperature reaches 160°.

GARLIC SAUSAGE AND BROCCOLI LINGUINE

Steps:

• Heat the oil and brown the sausage in a large frying pan for 10 minutes.
• Add the tomato paste and cook for 2 minutes, then add the peppers, onion and broccoli and cook for another 5 minutes.
• Meanwhile, cook the pasta in a pot of boiling, well-salted water.
• Add the garlic sauce to the sausage mixture and continue to cook for 5 minutes longer.
• Drain the pasta well and add to the frying pan with the sausage mixture.
• Stir well for 2 minutes to allow the pasta to soak up some of the sauce.

SPICY SAUSAGE LINGUINE

Steps:

• 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, dried crushed red pepper, 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.
• Transfer pasta and broth to large bowl. Spoon sausage mixture over pasta. Sprinkle with Parmesan cheese and parsley and serve.

LINGUINE WITH PEPPERS AND SAUSAGE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• While the pasta is cooking, prepare the sauce. Saute sausages in a heavy skillet over medium high heat until light brown, breaking up clumps with back of spoon. Add peppers, onion, and garlic; saute until tender. Add wine and simmer until liquid is slightly reduced, about 6 minutes.
• Drain pasta, and add to the skillet. Toss to combine. Add cheese, and toss to blend. Serve.

CREAMY SAUSAGE & ROCKET LINGUINE

Steps:

• Squeeze the sausagemeat out of the skins, breaking into grape-size chunks. Heat the oil in a frying pan. Fry the chunks for about 8 mins until crisp and golden.
• Meanwhile, cook the pasta and chop most of the rocket. Add the chilli to the sausages, fry for 30 secs, then tip in the cream and chopped rocket. Season and heat until the rocket has just wilted.
• Drain the pasta, reserving some of the cooking liquid, then mix the pasta through the sauce with a splash of cooking water. Top with remaining rocket

LINGUINE WITH SAUSAGE, MUSHROOM AND CREAM SAUCE

Steps:

• Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking up large pieces with fork, about 12 minutes. Using slotted spoon, transfer sausage to plate. Add mushrooms and crushed red pepper to drippings in skillet. Cover and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Add 3/4 cup broth and cream to skillet and set aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add sausage, mushroom mixture and cheese. Toss over medium heat until sauce coats pasta thickly, adding more broth by 1/4 cupfuls if mixture is dry, about 3 minutes. Season pasta to taste with salt and pepper.

LINGUINE WITH SAUSAGE AND KALE

Steps:

• Boil linguine in salted water to desired doneness, 8-11 minutes; saute sausages in olive oil, over high heat, until lightly browned, 2-3 minutes.
• Add bell pepper, onion, and garlic; saute, stirring, 2-3 minutes until onion begins to brown; add kale and stir until wilted, 1-2 minutes; add broth and stir until boiling.
• Drain pasta and return to pan; add sausage mixture, cheese, salt and pepper; toss to combine and serve.

SAUSAGE RAGOUT WITH LINGUINE

Steps:

• 1. Cut sausages into 1/2-inch slices. Heat oil in a large skillet over medium heat. Cook the sausage in batches until browned. Transfer to a large, heavy pot.
• 2. Add the onion and garlic to the sausage; cook, stirring, for 5 minutes over low heat.
• 3. Raise the heat to medium and add the peppers. Cook, stirring, for 7 minutes.
• 4. Stir in the tomatoes, marinara sauce, wine, and chopped parsley; season with salt and pepper. Simmer, covered, stirring occasionally, for 30 minutes. Serve over pasta; sprinkle with 2 tablespoons parsley.

GARLIC PEPPER SAUSAGE LINGUINE PASTA

Steps:

• Cook Linguine noodles and set aside.
• In medium heat add 1/4 cup of water to cook your pork sausage. Keep adding water until the sausage is firm enough to slice.
• Slice sausage about 1/2 to 1 inch thick. set aside.
• In a wok or large saute pan add evoo in medium heat, add garlic and onion saute until garlic is golden brown.
• Add red bell pepper, tomatoes, cherry tomatoes, red banana peppers and 1/4 cup of water simmer for 3 to 5 minutes.
• Add baby portabella mushroom, creole seasoning and crushed peppercorn. simmer for 2 minutes.
• Take a fork and crush cherry tomatoes and stir.
• Add fresh basil, linguine noodles, season all and add the rest of the water mix together and simmer for about 3 mins or until water evaporates.
• add scallions and salt for taste.
• Tip: If you want a little bit more spice add 1/8 tsp of crush red pepper.

ROASTED EGGPLANT AND SAUSAGE WITH LINGUINE

Steps:

• Lightly drizzle the cut eggplant with olive oil and sprinkle with fresh ground black pepper. Place on a roasting pan and put in 400 degree oven. Roast for 20 to 25 minutes or until eggplant is tender and begins to brown.
• Warm a small amount of olive oil in a large skillet. Saute onions over medium low heat until they begin to brown slightly, stir in sausage and garlic. Cook until sausage is cooked through. Add in the tomatoes, crushing slightly with a potato masher. Season with oregano, pepper flakes, salt and ground black pepper to taste. Allow the sauce to simmer for 10 to 15 minutes to thicken.
• Put on a pot of water to boil. Add in linguine and cook according to package directions. Reserve a cup of the pasta water, drain pasta and set aside.
• To the meat mixture, add in the raisins, capers and wine vinegar. Simmer for 5 to 7 minutes. Stir in eggplant and parsley. Turn off heat and add in drained pasta. While tossing with tongs add in enough of the reserved pasta water to help sauce coat the cooked pasta.
• Divide the mixture into fourths and crumble feta over all. Sprinkle with additional parsley if desired and serve.