linguine with chicken sausage (linguine con salsiccia di pollo)
June 4, 2013 § 40 Comments
Pasta with a parsley pesto is sufficient for a midweek dinner. However, with a strapping young lad at the dinner table I decided to add chicken sausage to give it a little substance. Dinner does not get any easier than this. Dinner is ready in the time it takes to boil the water and cook the pasta. For us, a one dish meal.
I n g r e d i e n t s
- 1 pound of good quality linguine
- 1 pound of italian chicken sausage
- 1 large bunch of parsley
- 4 scallions
- 5 cloves of garlic
- 3/4 cup of freshly grated pecorino romano
- 1/4 cup extra virgin olive oil
- a shake or two of red pepper flakes
Place a large pot of water on the stove over high heat. Cook the sausage and prepare the pesto while you are waiting for the water to boil.
If the sausage is in casings, remove the casing and break up the ground chicken in a skillet over medium high heat. Add 3 smashed garlic cloves to the skillet. Continue to cook until nice and brown. Lower heat to keep warm.
For the parsley pesto, place all ingredients in a food processor and whirl until blended. If you are not using a food processor, finely chop the parsley, scallions and garlic, place in a bowl with pecorino, olive oil and pepper flakes and stir well.
Once your water is at a roaring boil add a tablespoon of coarse grain salt and drop your pasta in. Cook until al dente, linguine cooking time is approximately 9 minutes.
Drain pasta, return it to the pan (off the heat) and toss with pesto and sausage.
Divide into serving bowls and serve with freshly grated pecorino.