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


  1. 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.