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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
Sauce
2 tbsp extra virgin olive oil
1/2 medium yellow onion, finely chopped
2 medium garlic cloves, thinly sliced
1/4 cup shredded carrot
1 tsp dried oregano
1 (28 oz) can peeled whole tomatoes
1/2 tsp kosher salt
1/4 tsp pepper
4 hot Italian sausages, about 4 ounces each and 1 inch thick
1/4 cup finely chopped fresh basil
1 lbs linguine
1 cup toasted bread crumbs, optional
In a medium saucepan over medium heat, warm the oil. Add the onion and garlic. Cook for 5 minutes, stirring occasionally. Add the carrot and oregano. Cook for 5 more minutes, stirring occasionally. Over a large bowl, crush the tomatoes in your hands and add them, along with all the juices, to the saucepan. Season with the salt and pepper. Simmer for 10 minutes, stirring occasionally to break apart any large pieces of tomato.
Grill the sausages over direct medium heat (350 to 450), with the lid closed as much as possible, until no longer pink in the center, 6 to 10 minutes, turning occasionally. Thinly slice them crosswise and then roughly chop them. Add the sausages and basil to the saucepan. Stir. Keep warm.
In a large pot of boiling salted water, cook the linguine until barely tender. Drain the linguine and return it to the pot. Add the sauce. Stir to combine. Cover the pot for 1 minute to allow the pasta to absorb some sauce. Sprinkle toasted breadcrumbs on top, if desired. Serve warm. Serves 4-6
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LINGUINE WITH GRILLED HOT ITALIAN SAUSAGES
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
Sauce
2 tbsp extra virgin olive oil
1/2 medium yellow onion, finely chopped
2 medium garlic cloves, thinly sliced
1/4 cup shredded carrot
1 tsp dried oregano
1 (28 oz) can peeled whole tomatoes
1/2 tsp kosher salt
1/4 tsp pepper
4 hot Italian sausages, about 4 ounces each and 1 inch thick
1/4 cup finely chopped fresh basil
1 lbs linguine
1 cup toasted bread crumbs, optional
In a medium saucepan over medium heat, warm the oil. Add the onion and garlic. Cook for 5 minutes, stirring occasionally. Add the carrot and oregano. Cook for 5 more minutes, stirring occasionally. Over a large bowl, crush the tomatoes in your hands and add them, along with all the juices, to the saucepan. Season with the salt and pepper. Simmer for 10 minutes, stirring occasionally to break apart any large pieces of tomato.
Grill the sausages over direct medium heat (350 to 450), with the lid closed as much as possible, until no longer pink in the center, 6 to 10 minutes, turning occasionally. Thinly slice them crosswise and then roughly chop them. Add the sausages and basil to the saucepan. Stir. Keep warm.
In a large pot of boiling salted water, cook the linguine until barely tender. Drain the linguine and return it to the pot. Add the sauce. Stir to combine. Cover the pot for 1 minute to allow the pasta to absorb some sauce. Sprinkle toasted breadcrumbs on top, if desired. Serve warm. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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