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Balsamic Roasted Sausage and Grapes with Linguine

Balsamic Roasted Sausage and Grapes with Linguine
Pasta doesn’t have to wear coats of cream and cheese, especially when red grapes and sausage give it sweetness and spice. —Lauren Wyler, Austin, Texas
8 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 3/4 pound Johnsonville® Sweet Italian Sausage links links
  • 3/4 pound Johnsonville® Hot Italian Sausage link links
  • 3 cups seedless red grapes
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (13-1/4 ounces) multigrain linguine
  • 1/2 cup prepared pesto
  • 2 cups fresh baby spinach
  • 2 cups spring mix salad greens

Directions

  • Preheat oven to 450°. Place sausage links and grapes in a greased
  • 13x9-in. baking dish. In a small bowl, combine vinegar, oil and
  • water; pour over sausages. Sprinkle with salt and pepper.
  • Bake 20 minutes. Turn sausages; bake 10-15 minutes or until a
  • thermometer inserted in sausages reads 160°.
  • Meanwhile, cook linguine according to package directions. Drain,
© Taste of Home 2013

2 of 2

Balsamic Roasted Sausage and Grapes with Linguine (continued)

Directions (continued)

  • reserving 1/2 cup pasta water.
  • Cut sausages into 1/2-in. slices. In a large bowl, combine the
  • linguine, reserved pasta water and pesto; toss to coat. Add the
  • sausage, spinach, salad greens and grapes with pan juices; toss to
  • combine. Serve immediately. Yield: 8 servings.
Nutrition Facts: 1-1/2 cups equals 580 calories, 34 g fat (12 g saturated fat), 65 mg cholesterol, 990 mg sodium, 52 g carbohydrate, 7 g fiber, 24 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013