Tony Zentgraf
Spicy sausage is a classic Italian flavor in many dishes. Here in the U.S. we can find some variety of sausage, sweet or hot in either link or ground bulk usually in 1 lb packages.
Substituting chicken or shrimp would be a great variation on the dish. If you still want that spice in your substitution of protein, just add a 1/4-1/2 tsp of chili flakes when sauteing the vegetables. If you really want a different spice there is a Cajun variation in the recipe.
Change up the Ingredients
This recipe can be used as a refrigerator roulette, what veggies do you need to use? Zucchini, broccoli, a jar of olives that has been floating around in the back of the fridge? (guilty on the last one) Just substitute what you have.
Prepare the Sauce Separate
In the recipe the Roasted Garlic Sauce is prepared in a separate pot. This way you can easily add it to the remaining sauteed ingredients without over cooking them.
The Roasted Garlic Sauce is great as a sauce for a vegetarian lasagna with white sauce.
Thicken the sauce with some cornstarch at the end, after you add the cheese, the sauce will not separate in the oven when the lasagna is baked.
Enjoy!
Spicy Sausage, Sun Dried Tomatoes, Artichokes & Spinach Pasta with Linguine
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Roasted Garlic Cream Sauce
- 1 tbsp Garlic Confit oil or Olive Oil
- ½ ea Yellow Onion ¼" dice
- 8 ea Cloves Garlic Confit or Roasted Garlic chopped
- ½ cup White Wine
- 1 cup Heavy Cream
- 1 cup Half & Half
- 2 cup Parmesan grated or shredded
- ½ tsp Black Pepper
Ingredients for Cooking the Dish
- 1 lb Linguine dry
- 1 lb Hot Italian Sausage
- 2 tbsp Garlic Confit oil or Olive Oil
- ½ ea Yellow Onion Sliced
- 1 ea Portobello Mushroom cleaned and sliced
- ½ cup Artichoke Hearts chopped
- 1 cup Sun Dried Tomatoes hydrated and sliced
- ½ cup White Wine
- 2 cup Baby Spinach
- Prepared Roasted Garlic Cream Sauce
- Additional Parmesan as needed to adjust thickness.
Instructions
Making the Roasted Garlic Cream Sauce
- In a pan saute heat the oil and saute the onion over medium heat.
- Once the onions are translucent, add the roasted garlic. Saute for a couple of minutes to release the oils.
- Add the white wine and reduce by half.
- Add the Cream and Half & Half off the heat to avoid splattering. Simmer the sauce over low heat for 10 minutes to allow flavors to combine.
- Whisk in the parmesan to thicken the sauce. It should take 1-2 cups to thicken the sauce to a creamy consistency. Reserve the sauce until called for when making the dish.
Assembling the Pasta Dish
- Cook off the sausage in a large saute pan. Remove when browned and reserve for later use.
- In the same saute pan, add the garlic confit oil and saute the onions.
- Once the onions are half way cooked add the portobello mushrooms and saute until they are about half way cooked.
- Add the white wine, increase the heat and reduce by half.
- Add the sun dried tomatoes and artichoke hearts.
- Add back the sausage. Toss all to combine.
- Add the spinach.
- Pour the Roasted Garlic Cream Sauce over the spinach and allow to sit for a minute or so to wilt the spinach.
- Toss to combine the sauce and ingredients.
- Adjust the thickness of the sauce with additional parmesan if needed.
- Cook the Linguini to al dente.
- Either plate the pasta and ladle sauce over or add the pasta to the sauce and toss to combine. Enjoy!
