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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
500 g
Saucisse italienne douce, sans boyau
1 pièce(s)
Gousses d'ail
113 g
Oignon rouge, haché
1456 g
Archived
1 cc
Flocons de piment
½ tasse(s)
Parmesan, râpé
10 g
Thym
Informations nutritionnelles
Instructions
Wash and dry all produce.* In a large pot, add 10 1/2 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, core, then cut the bell peppers into 1/2-inch cubes. Mince or grate the garlic. Strip 2 tbsp thyme leaves from the sprigs.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp 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 sausage meat is finished cooking, transfer to a plate and set aside. In the same pan, add another 1 tbsp oil, 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.
Add the linguine to the sauce and stir to combine. Season with salt and pepper. Divide the linguine between bowls and sprinkle over the Parmesan.