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| Spicy Sausage Linguine
2 tablespoons of Olive oil
1 pound of fully cooked smoked sausage, cut diagonally into 1/4-inch-thick slices
1 large Onion, chopped
6 large Garlic cloves, minced
1 teaspoon of dried crushed red pepper
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of rosemary
1 pound of Linguine
1 1/2 cups of canned low-salt chicken broth
1/4 cup of freshly grated Parmesan
2 tablespoons of chopped fresh parsley |
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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. Serves 4. Bon Appetit magazine April 1995 Converted by MC_Buster. Per serving: 2006 Calories (kcal); 35g Total Fat; (15% calories from fat); 61g Protein; 358g Carbohydrate; 0mg Cholesterol; 44mg Sodium Food Exchanges: 23 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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