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Spicy Sausage Linguine Recipe
Spicy Sausage Linguine Recipe photo by Taste of Home

Spicy Sausage Linguine Recipe

Read Reviews (7)
4.83 7
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When time’s at a premium, you just can’t beat a meal this fuss-free and fabulous! Susie Van Etten - Chapmansboro, Tennessee
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 9 ounces uncooked linguine
  • 1 pound Johnsonville® Mild Italian Sausage Links links, cut into 1/2-inch slices
  • 1 medium onion, chopped
  • 1/2 medium sweet red pepper, cut into thin strips
  • 1/2 medium green pepper, cut into thin strips
  • 1 garlic clove, minced
  • 1 teaspoon fennel seed
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 3 plum tomatoes, chopped
  • 3 tablespoons heavy whipping cream

Nutritional Facts

1 cup sausage mixture with 1 cup linguine equals 488 calories, 21 g fat (8 g saturated fat), 60 mg cholesterol, 694 mg sodium, 55 g carbohydrate, 4 g fiber, 22 g protein.

Directions

  1. Cook linguine according to package directions.
  2. 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.
  3. Drain linguine; serve with sausage mixture. Yield: 4 servings.
Originally published as Spicy Sausage Linguine in Simple & Delicious March/April 2010, p26

Nutritional Facts

1 cup sausage mixture with 1 cup linguine equals 488 calories, 21 g fat (8 g saturated fat), 60 mg cholesterol, 694 mg sodium, 55 g carbohydrate, 4 g fiber, 22 g protein.

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Spicy Sausage Linguine(7)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 15, 2013

Like lindafox3, I browned the sausage for a bit before adding the veggies. This came together quickly and we all enjoyed it. I also omitted the fennel seeds since they're not really my favorite and I think there are plenty of them in the Italian sausage that I buy...

MY REVIEW
Reviewed Feb. 26, 2012

awesome

MY REVIEW
Reviewed Sep. 9, 2011

You could try fat free half and half instead of the whipping cream

MY REVIEW
Reviewed Sep. 8, 2011

This recipe was really quick as I had ratatouille in the freezer that included all the vegetables in this recipe. I just added fennel and some red pepper flakes and omitted the cream because the recipe for me, didn't need it. I would make this recipe from 'scratch' even if I didn't have ready made ratatouille. It is quick and delicious either with bulk or encased sausage.

MY REVIEW
Reviewed Sep. 8, 2011

Wondering if someone can give me an idea of what would be a lower-fat substitute for the whipping cream? Your ideas are appreciated! I want to make this, it sounds great, though I will probably substitute turkey italian sausage.

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