Linguine With Spicy Sausage and Scallion Sauce

Submitted by Borealis Beegirl

"form Food and Wine May 2007"

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 340.19 g linguine
• 4 scallions, cut into 1/2 inch lengths
• 118.29 ml flat leaf parsley
• 29.58 ml pine nuts
• 118.29 ml olive oil, plus
• 14.79 ml olive oil
• 118.29 ml parmesan cheese
• salt
• pepper
• 340.19 g hot Italian sausage, casings removed

directions

1. In a large ot of boiling , cook the pasta, drain it, reserving 1 cup of the cooking water.
2. 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. 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. 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.

Reviews

[karin]

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.