Linguine With Spicy Sausage And Scallion Sauce Recipes

SPICY SAUSAGE LINGUINE

Steps:

• Cook linguine according to package directions., Meanwhile, in a large skillet, cook the sausage, onion, red pepper and green pepper over medium heat until meat is no longer pink and the vegetables are tender; drain. Add the garlic, fennel, salt, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes and cream; heat through., Drain linguine; serve with sausage mixture.

LINGUINE WITH SPICY SAUSAGE AND SCALLION SAUCE

Steps:

• In a large ot of boiling , cook the pasta, drain it, reserving 1 cup of the cooking water.
• in a food processor, combine the scallions, parsley, pine nuts and 1/4 cup of the olive oil and process until pureed. Add the 1/2 cup of the cheese, season with salt and pepper and process the pesto just until blended.
• In a large skillet heat the remaining 1 tablespoon of olive oil. Add the sausage and cook over high heat, breaking up the meat with a wooden spoon, until it is lightly browned and no trace of pink remains, about 5 minutes. Drain the sausage and pour of any fat in the skillet.
• Return the sausage to the skillet. Add the scallion pesto, pasta and 3/4 cup of the pasta cooking water and simmer over moderate heat, tossing until a thick, creamy sauce forms, about 2 minutes. and more of the pasta cooking water if the sauce is dry.

LINGUINE WITH SAUSAGE AND MUSHROOMS

Steps:

• Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 3 minutes. Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes. Add the garlic and cook 1 minute. Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low. Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed.) Season with salt and pepper.
• Photograph by Christopher Testani

SPICY SAUSAGE PASTA

Steps:

• Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
• Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

LINGUINE WITH SCALLION SAUCE AND SAUTEED SHRIMP

Steps:

• Cut enough of scallion greens into 2-inch pieces to measure 3 cups and finely chop white parts. Mince garlic. Shell and devein shrimp.
• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for scallion greens and pasta.
• In a deep 12-inch heavy skillet cook finely chopped scallions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes. Add garlic and cook, stirring, 1 minute. Transfer mixture to a blender and wipe skillet clean.
• Blanch scallion greens in boiling water 30 seconds and with a slotted spoon transfer to blender. Transfer 1/4 cup scallion water to blender and reserve water remaining in pot over low heat, covered. Blend scallion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids). Season sauce with salt and pepper.
• In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of shrimp, turning them, until golden brown on both sides and just cooked through, about 2 minutes. Transfer shrimp to a plate and keep warm, covered. Sauté remaining shrimp in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered.
• Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to skillet with sauce and 1/4 cup reserved pasta water. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Serve pasta topped with remaining shrimp and garnished with scallion greens.