The idea for this game came from Isa at the PPK. Click here to see how to pick your recipe.
When I did it, I got this Spicy Linguine that looked almost too easy to veganize. But then I got thinking… I had some homemade sausages in the freezer, some spinach I had to use before we went on vacation, and of course, I had pasta. Why not give it a try? After some of my additions, it ended up a cousin to the original recipe, but it was fantastic!
Spicy Sausage Linguine (Originally from Epicurious)
2 tablespoons olive oil ( I used 1)
1 pound fully cooked smoked sausages, cut into 1/4-inch thick slices (I used 12 ounces homemade)
1 large onion, chopped (I used 1 cup)
1 anaheim pepper, chopped (my addition)
6 large garlic cloves, minced
1 teaspoon crushed red pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/4 cup dry white wine (my addition)
1 pound linguine (I used 12 ounces)
1 1/2 cups broth (I used 1 1/4 cups)
6 ounces baby spinach (my addition)
1/4 cup grated parmesan cheese (I didn’t use any)
2 tablespoons freshly chopped parsley
Here’s what I did for cooking:
Heat the oil in a large skillet over medium-high heat. Add the sausages, onion and pepper. Cook about 5 minutes, until the sausage is browning and the vegetables are softening. Add the garlic and spices and cook about 5 minutes. Season with salt and pepper then deglaze the pan with the white wine.
In the meantime, cook the pasta in a large pot of boiling salted water. Cook until al dente, then drain. Set aside.
Pour the broth in the pasta pot. Bring to a boil, then add the pasta back to the pot. Add the spinach and sausage mixture and toss to coat. The spinach should just start to wilt. Serve topped with parsley.
It was hearty and filling and tasted great!
By the time you read this, I’ll probably be on my way home. But here I am enjoying Vermont.
