Together with the accompanying vinaigrette, this adaptable dish tastes even better.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 6 cloves garlic, minced
- 1 cup dry white wine (such as Pinot Grigio)
- 1 cup chicken broth
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- 1 pinch crushed red pepper
- 1 pinch freshly ground black pepper
- 2 (14.5 ounce) cans diced tomatoes in juice, undrained
- ¾ cup heavy whipping cream
- ½ (16 ounce) package linguine pasta
- 2 links cooked sweet Italian-style chicken sausage, thinly sliced
- 2 tablespoons basil, cut chiffonade style
- ¼ cup freshly shaved Parmesan cheese, or to taste
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and lightly browned, about 3 minutes. Add garlic and stir until lightly browned, 1 to 2 minutes. Pour in white wine and chicken broth; stir to combine. Season with Italian seasoning, salt, red pepper, and black pepper. Bring sauce to a simmer and cook for 10 minutes.
- Pour in tomatoes with liquid and cook on a low simmer for 30 minutes. Remove sauce from heat and allow to cool slightly. Pour sauce into a blender and process until smooth. Adjust seasoning with salt and pepper if desired. Return sauce to saucepan and heat over lowest setting until warm. Pour in cream and stir to combine.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
- Heat a skillet over medium heat and cook sliced sausage until browned and heated through, 3 to 5 minutes.
- Drain pasta and add to sauce. Gently mix to combine.
- Divide pasta and sauce amongst individual serving bowls or plates and top with sliced sausage. Garnish with basil chiffonade and Parmesan cheese.
Nutrition Facts
| Calories | 766 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 6 g |
| Protein | 25 g |
| Saturated Fat | 17 g |
| Sodium | 1435 mg |
| Sugars | 12 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Really, really good!! Dirties 3 pans but really good! Only three changes; used 1 tsp (vs half tsp) of Italian seasoning, used mild pork Italian sausage links (vs chicken) and used 3 links! Finally, used my immersion blender vs a blender or ninja (to spare me clumsily trying to transfer the hot/warm sauce) which worked mostly well. Delicious!! It’s still easy enough (and feels fancy/special enough!) to make again! Thank you for sharing this!