Ingredients
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12
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4
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1/2
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2
-
1/2
-
1
-
1/2
-
-
-
3/4
-
-
-
-
-
Directions
Linguine With Spicy Sausage and Scallion Sauce,form Food and Wine May 2007,I found this recipe in Food & Wine magazine, then forgot about it for a while. Recently, I remembered it and looked it up online. I’m rating it here because I see it’s been on RecipeZaar since 2008 with no reviews. This pasta dish is excellent. The scallion and Italian parsley pesto is flavorful, yet simple. I made my dish using whole wheat linguine and otherwise followed the recipe exactly.
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Steps
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1
Done
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In a Large Ot of Boiling , Cook the Pasta, Drain It, Reserving 1 Cup of the Cooking Water. |
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2
Done
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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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
