Now that fall is here (even though it doesn’t seem like it), I’ve started craving my go to fall comfort foods like chili and pasta. My son usually likes his Bolognese pureed, but I talked him into a lighter, fresher tomato sauce, and made linguine with Italian sausage. For his purposes, I called it a deconstructed pasta sauce.
We typically eat spaghetti, but for this dish I wanted a thicker pasta, one that could handle the Italian sausage. The sauce was a recipe I used years ago that I found on food network dot com. I keep it around when I’m looking for a quick and easy sauce to throw together. My favorite part is the simplicity of the sauce. It’s nothing more that tomatoes, garlic, onion, and basil. Sure you could get that from a jar, but in the time it takes to boil and cook the pasta you have a nice, beautiful sauce that’s sure to make your family smile. The Italian sausage should appeal to your meat eaters. Who doesn’t love great Italian sausage? I quickly seared the sausage in a pan to get a nice char, and finished them in the oven.
This dish was a great success! I think my son liked the sliced Italian sausage better than the pureed sauce he’s favored in the past. The chunks of tomato however found their way to the side of the pasta bowl.
linguine with Italian sausage
- 5 tablespoons extra-virgin olive oil
- 1 medium onion chopped
- 3 garlic cloves chopped
- Two 28-ounce cans whole peeled San Marzano tomatoes drained and crushed by hand, liquid reserved
- Salt and pepper
- ¼ cup fresh basil leaves thinly sliced
- 4 links Italian sausage hot or mild
- 1 16 oz package linguini pasta
Bring a big pot of salted water to a boil for the linguini. Preheat the oven to 375°. Heat 2 tablespoons of olive oil in a large sauté over medium high heat. Add the add the sausage and brown on all sides, about 5 minutes. Place the pan in the preheated oven and bake until the internal temperature is 150°, about 10 minutes. Remove, drain on paper town and slice. Set aside.
In a large saucepan over medium-low heat add the olive oil. Add the onion and garlic and cook until the soft, about 4 to 5 minutes. Carefully add the and ½ cup of the reserved liquid then season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Add more salt and pepper to taste. Bring to a boil, stirring for a few minutes with a wooden spoon and break up the tomatoes. Reduce the heat to low and simmer for about 20 to 25 minutes. Stir in the fresh basil.
Meanwhile, cook the linguine in the salted boiling water according to packaging directions. Drain and put it into Individual pasta bowls or plates. I like to let my guys add their own sauce since everyone is different. Top with sliced Italian sausage and parmesan cheese.