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Spicy Sausage Linguine

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


  • 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


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

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Average Rating:
  • valanddansmith
    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
    Feb 26, 2012


  • sdipiazza
    Sep 9, 2011

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

  • Raki
    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.

  • ButterbeansMom
    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.

  • lindafox3
    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!

  • wandaheim
    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.