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Spicy Sausage Linguine Recipe

Spicy Sausage Linguine Recipe

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. YIELD:4 servings


  • 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.

Nutritional Facts

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

Reviews for Spicy Sausage Linguine

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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..."

Joanne Elizabeth
Reviewed Feb. 26, 2012


Reviewed Sep. 9, 2011

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

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."

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."

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!"

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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Wine Pairings

Medium-Bodied Red Wine

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