Garlic Pepper Sausage Linguine Pasta Recipes

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• While the pasta is cooking, prepare the sauce. Saute sausages in a heavy skillet over medium high heat until light brown, breaking up clumps with back of spoon. Add peppers, onion, and garlic; saute until tender. Add wine and simmer until liquid is slightly reduced, about 6 minutes.
• Drain pasta, and add to the skillet. Toss to combine. Add cheese, and toss to blend. Serve.

Steps:

• Cook Linguine noodles and set aside.
• In medium heat add 1/4 cup of water to cook your pork sausage. Keep adding water until the sausage is firm enough to slice.
• Slice sausage about 1/2 to 1 inch thick. set aside.
• In a wok or large saute pan add evoo in medium heat, add garlic and onion saute until garlic is golden brown.
• Add red bell pepper, tomatoes, cherry tomatoes, red banana peppers and 1/4 cup of water simmer for 3 to 5 minutes.
• Add baby portabella mushroom, creole seasoning and crushed peppercorn. simmer for 2 minutes.
• Take a fork and crush cherry tomatoes and stir.
• Add fresh basil, linguine noodles, season all and add the rest of the water mix together and simmer for about 3 mins or until water evaporates.
• add scallions and salt for taste.
• Tip: If you want a little bit more spice add 1/8 tsp of crush red pepper.

Steps:

• Cook linguine according to package directions., Meanwhile, in a large skillet, cook the sausage, onion, red pepper and green pepper over medium heat until meat is no longer pink and the vegetables are tender; drain. Add the garlic, fennel, salt, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes and cream; heat through., Drain linguine; serve with sausage mixture.

Steps:

• Sauté sausages in heavy large skillet over medium-high heat until light brown, breaking up clumps with back of spoon, about 5 minutes. Add bell peppers, onion and garlic and sauté until tender and golden brown, about 12 minutes. Add wine; simmer until liquid is slightly reduced, about 6 minutes.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
• Add pasta to skillet; toss to combine.
• Add 1/4 cup Parmesan; toss to blend. Season with salt and pepper. Serve pasta, passing additional cheese separately.

Steps:

• Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 3 minutes. Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes. Add the garlic and cook 1 minute. Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low. Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed.) Season with salt and pepper.
• Photograph by Christopher Testani

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

Steps:

• Place sausage, whole head(s) of garlic, onion and peppers in 13x9 pan. Pierce meat all over. Drizzle with olive oil if desired.
• Bake at 425º until vegies are limp and edges dark brown, about 1 hours, stirring often.
• Thinly slice sausage; keep warm.
• Cut garlic in half crosswise; squeeze pulp into bowl. Add vinegar, mustard and oregano; stir well.
• Cook pasta. Drain.
• Add sausage and garlic mixture. Toss to coat.
• Add parmesan and toss.
• Serve hot, or at room temperature.

Steps:

• Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions.
• Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
• In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
• Remove sausages, slice in ¾-inch (2 cm) rings, and set aside.
• Sauté all of the bell peppers, onion, and garlic for about 2 minutes.
• Add the canned tomatoes, all of the spices, and the sausage slices to the pot.
• Simmer about 10 minutes.
• Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.
• Serve with grated parmesan.
• Enjoy!

Steps:

• Set salted water to boil for pasta.
• Once water is boiling, cook linguine until al dente.
• In the meantime, purée basil, pine nuts, Parmesan, garlic, olive oil and salt and pepper in a food.
• processor or blender.
• If the pesto seems too thick, you may thin slightly using the pasta water.
• Drain linguine well and toss together with pesto.
• Mound pasta on individual plates or a.
• warm platter and garnish with the basil leaf ribbons and grated Parmesan.

Steps:

• Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot.
• Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.
• Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine.
• Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Serve.

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and lightly browned, about 3 minutes. Add garlic and stir until lightly browned, 1 to 2 minutes. Pour in white wine and chicken broth; stir to combine. Season with Italian seasoning, salt, red pepper, and black pepper. Bring sauce to a simmer and cook for 10 minutes.
• Pour in tomatoes with liquid and cook on a low simmer for 30 minutes. Remove sauce from heat and allow to cool slightly. Pour sauce into a blender and process until smooth. Adjust seasoning with salt and pepper if desired. Return sauce to saucepan and heat over lowest setting until warm. Pour in cream and stir to combine.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
• Heat a skillet over medium heat and cook sliced sausage until browned and heated through, 3 to 5 minutes.
• Drain pasta and add to sauce. Gently mix to combine.
• Divide pasta and sauce amongst individual serving bowls or plates and top with sliced sausage. Garnish with basil chiffonade and Parmesan cheese.

Steps:

• 1. Cut sausages into 1/2-inch slices. Heat oil in a large skillet over medium heat. Cook the sausage in batches until browned. Transfer to a large, heavy pot.
• 2. Add the onion and garlic to the sausage; cook, stirring, for 5 minutes over low heat.
• 3. Raise the heat to medium and add the peppers. Cook, stirring, for 7 minutes.
• 4. Stir in the tomatoes, marinara sauce, wine, and chopped parsley; season with salt and pepper. Simmer, covered, stirring occasionally, for 30 minutes. Serve over pasta; sprinkle with 2 tablespoons parsley.

Steps:

• 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.

Steps:

• Boil linguine in salted water to desired doneness, 8-11 minutes; saute sausages in olive oil, over high heat, until lightly browned, 2-3 minutes.
• Add bell pepper, onion, and garlic; saute, stirring, 2-3 minutes until onion begins to brown; add kale and stir until wilted, 1-2 minutes; add broth and stir until boiling.
• Drain pasta and return to pan; add sausage mixture, cheese, salt and pepper; toss to combine and serve.

Steps:

• Heat the oil and brown the sausage in a large frying pan for 10 minutes.
• Add the tomato paste and cook for 2 minutes, then add the peppers, onion and broccoli and cook for another 5 minutes.
• Meanwhile, cook the pasta in a pot of boiling, well-salted water.
• Add the garlic sauce to the sausage mixture and continue to cook for 5 minutes longer.
• Drain the pasta well and add to the frying pan with the sausage mixture.
• Stir well for 2 minutes to allow the pasta to soak up some of the sauce.