Spicy Sausage Linguine Recipe

5 7 6
Spicy Sausage Linguine Recipe
Spicy Sausage Linguine Recipe photo by Taste of Home
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Spicy Sausage Linguine Recipe

Read Reviews
5 7 6
Publisher Photo
When time’s at a premium, you just can’t beat a meal this fuss-free and fabulous! Susie Van Etten - Chapmansboro, Tennessee
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 9 ounces uncooked linguine
  • 1 pound Italian sausage 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

Directions

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. Yield: 4 servings.
Originally published as Spicy Sausage Linguine in Simple & Delicious March/April 2010, p26

Nutritional Facts

1 each: 488 calories, 21g fat (8g saturated fat), 60mg cholesterol, 694mg sodium, 55g carbohydrate (7g sugars, 4g fiber), 22g protein.

  • 9 ounces uncooked linguine
  • 1 pound Italian sausage 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
  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

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Reviews forSpicy Sausage Linguine

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valanddansmith User ID: 988113 186516
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
Joanne Elizabeth User ID: 4910552 189374
Reviewed Feb. 26, 2012

"awesome"

MY REVIEW
sdipiazza User ID: 2106899 169333
Reviewed Sep. 9, 2011

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

MY REVIEW
Raki User ID: 5876938 169332
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
ButterbeansMom User ID: 3751282 170900
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."

MY REVIEW
lindafox3 User ID: 2534572 211447
Reviewed May. 9, 2011

"This is a favorite with our family. The only change I make is start the sausage first, then add the veggie later so they don't cook down too far. This is a real winner!"

MY REVIEW
wandaheim User ID: 2088347 189368
Reviewed Jun. 3, 2010

"I have made this recipe twice. Once with bulk sausage and Italian sausage links. It is better to use the links. I also omitted the fennel seed. The recipe is simple and a keeper."

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