| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces linguine
- 1 tablespoon extra-virgin olive oil
- 1/2 pound sweet Italian sausage, casings removed
- 1 small onion, chopped
- 1 stalk celery, thinly sliced
- 1/2 pound sliced mixed mushrooms
- 2 cloves garlic, chopped
- 4 plum tomatoes, chopped
- 1/2 cup dry white wine or low-sodium chicken broth
- 2/3 cup heavy cream
- 3 tablespoons chopped fresh parsley
- Freshly ground pepper
Instructions
- Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 3 minutes. Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes. Add the garlic and cook 1 minute. Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low. Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed.) Season with salt and pepper.
- Photograph by Christopher Testani
Nutrition Facts
| Calories | 619 |
| Total Fat | 25 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 71 milligrams |
| Sodium | 365 milligrams |
| Carbohydrates | 73 grams |
| Dietary Fiber | 5 grams |
| Protein | 24 grams |
Reviews
This was great. I used 1/4 chicken broth and then dry Vermouth. My wife loved it. Very nice. Used Duck fat instead of oil.
Very good. I used duck and fig sausage which gave it the flavor it needed.
My family really liked this! It’s quick, hearty and delicious. I used a 14 oz can of diced tomatoes because I had it on hand and it worked fine. I think the wine really does add something and should be used over stock. However, I don’t think the celery contributes anything to this dish and next time I will leave it out. Definitely a keeper and will use again!
I used hot sausage instead of sweet, worked out great, not too spicy but lots of flavor. I used dry vermouth instead of chicken broth. Rave reviews from the family!
Very tasty blend of favors. Easy to make!
I didn’t think there was quite enough flavor in this dish. It was good, but nothing that made me say, “Wow, this is fabulous!” Plainly said, tasted like linguine with sausage and cream. I only had chicken stock on hand, so maybe if I had used white wine I would have gotten more flavor??
Not enough flavor. I added lemon juice, and Italian seasoning, and even some red pepper flakes but I just couldn’t get enough flavor out of this. Everyone ate it up, I just wish there was more WOW when I put it into my mouth. I might make it again and add some fresh basil and more Italian seasoning. Not a bad recipe but not enough flavor!!
This dish was delicious and definitely a “make again” in my house. I just happened to have all of the ingredients on hand – the only substitution made was that I used half & half instead of the cream. I also used the white wine as I felt it would be more flavorful than chicken stock. We also added grated pecorino romano prior to serving – this dinner was fabulous!
The sweet Italian sausage made it very tasty!!!!!
Great “stand by” recipe for leftovers! Made this dish several times with different pasta’s, vegetables, chicken etc, (fresh cooked and leftovers. made it as recent as last week Saturday when I had Bow Pasta leftover and Mussels. Added red pepper flakes and fresh made garlic bread. very satisfying dinner for two!