Spicy Sausage, Sun Dried Tomatoes, Artichokes & Spinach Pasta with Linguine
Print RecipeServings: 6 servings
You can substitute Chicken for the Sausage if you would like. Add red chili flakes if you want to add a kick. Recipe Variation- Blackened Chicken - toss diced or sliced chicken in some blackening or cajun seasoning before you sear the chicken in the pan. The residual spice on the chicken and in the pan will make the roasted garlic cream sauce cajun spiced. It is a real interesting twist on the standard cream sauce pasta dish.
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Recipe Multiplier
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!