This dish of sausage linguine is both quick and delectable. If preferred, top with more cheese while serving.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 (8 ounce) package linguine pasta
- ½ pound sweet Italian sausage, casings removed
- 2 red bell peppers, chopped
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cup white wine
- ¼ cup grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- While pasta is cooking, sauté sausage in a heavy skillet over medium-high heat until light brown, breaking up clumps with the back of a spoon. Add peppers, onion, and garlic; sauté until tender. Pour in wine and simmer until liquid is slightly reduced, about 6 minutes.
- Drain pasta and add to the skillet. Toss to combine. Add cheese; toss to blend.
Nutrition Facts
| Calories | 438 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 557 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I make this often, It is easy to tailor for 1 person.
just followed the directions
I made this for 8 so doubled the recipe This is a great recipe with one added ingredient. It seemed a bit bland so I added one can of Rotel and it was delicious. Next time I will use hot Italian sausage. The presentation was outstanding.
Quick and easy to make. I read the reviews before making and did what some others did by adding green & red peppers, more garlic, Italian seasoning, and shredded Italian 4cheese blend as well as Parmesan. Will definitely make again!
We really liked this! Used hot Italian chicken sausage, yellow and orange peppers, a little mushroom (because I had some to use), onion, and a can of diced tomatoes with basil and oregano. Browned the sausage then added the veggies and tomatoes and let simmer with wine. I did add parm to this with a tbsp of butter and fresh basil and let reduce. I took the advice of a couple of reviewers, as usual, and it was sound. Let the linguine simmer for a bit in the sauce and ate with warm bread. I will agree that maybe bowties would be easier to corral but this was yummy!
This recipe is so darn good I have told everybody about it. I made it with turkey sausage. I tried to smash it under a spoon but it wouldn’t smash. So I just chopped it up. I added mushrooms and a little Red pepper flakes oh and I use the non-alcoholic Chardonnay
I used Laurie’s ingredients to make it creamy. Next I will add more spice and less pasta. My family loved it!
Tasty and easy. I added some fresh herbs. A good weekday meal.
Will definitely make this again!!
The recipe intrigued me enough to try it, but knew from the beginning I’d need to spice it up, Which I did. Many of the suggestions already listed I used and a few others. All persons at the dinner table ate with great joy. Added more wine, and doubled the garlic (pressed). Cut the peppers larger. I added more parmesan, then topped with more upon serving. I added red pepper flakes, and a dash of scorpion pepper, and to sweeten it up and deepen its savoriness, I added a cup of fresh apricot chutney I’d made myself. My wife thought that was brilliant (and she doesn’t always think my cooking is). I used Japanese udon noodles (very similar to linguine but made of rice for my flour intolerant family. Lastly I used a full 6 fennel seasoned Italian sausages. I’ll do it again! It is only with these changes that I give this a solid 4. (call me biased). If you find this helpful, please give me a spoons up.
So many “added to” so I did too! Adding one Italian Hot sausage to accompany the sweet and make the 1/2 pound.. Along with the peppers & onions, I added thickly sliced white mushrooms, sliced asparagus, and two teaspoons of herbs de Provence – plus a dash of salt & pepper. The wine sauce imbibed Linquine paired with all the spices noted above was very tasty.. Here’s an idea, Garlic knots…
I loved this dish!! The only difference in the recipe was that I added more Parmesan cheese.
I used one of each red, yellow, and orange peppers, plus two Cajun adoullie sausages, a preseasoned mesquite flavor chicken breast since we didn’t have a lot of leftover sausage and the chicken needed to be used. Yummy! Plus we have lots of ideas to add in next time such as shrimp instead of the chicken, etc. Super easy and not heavy.
Very good!! Took me about 40 minutes to complete.
This was delicious! I perked it up a little – added mushrooms, lots more garlic, Italian seasoning and a little more parm plus I drizzled a little olive oil over it before I added the parm to make it bind a bit better.
Had no white wine, so substituted chicken broth. Also, had only 1 red and 1 yellow pepper instead of 2 red. Had no linguine, so used penne. Otherwise, it was the same. It came out really great and was delicious. Also, pretty easy.
Ok! Little bland, I would use another type of pasta. I will try one more time and try some tweaks!!
Added tomatoes and mushrooms . It was a hit!
Okay. I don’t need to make it again. I needed to add oil when browning the sausage and also pepper and it still was just fair.
Very bland.
Also added fresh mushrooms! Was delicious! Added pasta to individual servings, used leftover pepper sausage and mushroom as pizza topping next day. A winner