Tuscan Sausage Linguine
with Yellow Bell Pepper, Chili and Parmesan
Juicy pork sausage, thyme, and garlic create the perfect flavour base for this classic pasta sauce. This recipe is so simple and delicious, it’s sure to become a part of your weekly repertoire.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Mild Italian Sausage, uncased
1 unit(s)
Garlic, cloves
113 g
Red Onion, chopped
1 unit(s)
Lemon
2 unit(s)
Sweet Bell Pepper
1137 g
Archived
½ cup
Parmesan Cheese, shredded
10 g
Thyme
Nutrition Values
Instructions
Wash and dry all produce.* Bring a large pot of salted water to a boil. Core, then cut the bell peppers into 1/2-inch cubes. Mince or grate the garlic. Cut the lemon into wedges. Strip 2 tbsp thyme leaves from the sprigs.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the sausage meat. Cook, using a spoon to break the meat up into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)
Meanwhile, add the linguine to the boiling water and cook until tender, 9-11 min.
When the pork is finished cooking, transfer to a plate and set aside. Add another drizzle of oil to the same pan, then the onion and peppers. Cook, stirring often, until the veggies are softened, 4-5 min. Add the garlic, thyme and 1/8 tsp chili flakes. (NOTE: Reference the heat guide in the Start Strong). Cook, stirring, until fragrant, 1 min.
Add the cooked sausage and diced tomatoes to the pan. Stir together. Simmer until the sauce is slightly thickened, 6-7 min. Meanwhile, when the linguine is tender, drain and set aside.
Add the pasta to the sauce and stir to combine. Season with salt and pepper. Divide the linguine between bowls and sprinkle with the Parmesan. Squeeze over a lemon wedge, if desired.