Print Options

Back to Balsamic Roasted Sausage and Grapes with Linguine >

Include these items:

Select reviews >

Taste of Home Logo

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 sweet Johnsonville® Mild Italian Sausage Links links
  • 3/4 pound Johnsonville® Hot Italian Sausage 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 (12 ounces) whole wheat 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,

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.
Nutritional Facts: 1-1/2 cups equals 566 calories, 34 g fat (12 g saturated fat), 65 mg cholesterol, 990 mg sodium, 46 g carbohydrate, 5 g fiber, 26 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.