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Linguine alla Panna with Sausage
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in creamy tomato linguine with Italian sausage, served with a side salad and garlic bread.
Ingredients:
  • 1 small onion, diced
  • 6 cloves garlic, minced
  • 1 cup dry white wine (such as Pinot Grigio)
  • 1 cup chicken broth
  • 0.5 teaspoon Italian seasoning
  • 0.25 teaspoon salt
  • 1 pinch crushed red pepper
  • 1 pinch freshly ground black pepper
  • 2 (14.5 ounce) cans diced tomatoes in juice, undrained
  • 0.75 cup heavy whipping cream
  • 0.5 (16 ounce) package linguine pasta
  • 2 links cooked sweet Italian-style chicken sausage, thinly sliced
  • 2 tablespoons basil, cut chiffonade style
  • 0.25 cup freshly shaved Parmesan cheese, or to taste
Instructions:
  • In a large saucepan, warm olive oil over medium heat. Sauté onion until soft and lightly browned, around 3 minutes. Add garlic and sauté until fragrant, about 1 to 2 minutes. Pour in white wine and chicken broth, stirring well. Season with Italian seasoning, salt, red pepper, and black pepper. Simmer sauce for 10 minutes until flavors meld.
  • 1. Pour in tomatoes with their liquid and simmer gently for 30 minutes. Remove from heat and let cool slightly. Blend sauce until smooth. Season with salt and pepper to taste. Return to pot and warm over low heat. Stir in cream until combined.
  • While your water is coming to a gentle boil, cook the linguine until it is al dente, about 8 to 10 minutes.
  • Brown and heat sliced sausage in a skillet over medium heat for 3 to 5 minutes.
  • After cooking the pasta, toss it with the delicious sauce, combining them gently.
  • Portion out the pasta and sauce into individual serving bowls or plates and then add the sliced sausage on top. Sprinkle with basil chiffonade and Parmesan cheese for a flavorful finishing touch.

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