Rediscovered Love: Linguine with Sausage

Rediscovered Love: Linguine with Sausage

It’s basically like Christmas morning level excitement when you discover a recipe you used to be obsessed with but has slipped your mind since about 2007ish….long time to slip the mind. The reason I remember this meal that year is because we ate it the night my feisty oldest niece Pierce was born!

I was home from Auburn for Thanksgiving and my mom had made a big batch of this. We ate a ton of it ourselves and then packed it up to take some to my sister and brother in law at the hospital. I THINK I remember my sister, Hillary, eating a few bites before things got really intense. Obviously that night ended up AWESOMELY because we all got a baby out of it! AND this recipe. From the date in the book it looks like it was created about a year before this event. I remember after Pierce was born having this on repeat for a long time. Then I stopped and got obsessed with other things like easy mac and late night pizza (ahh the joys of college life).

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Boy am I happy I found this again. This is one of those dishes I could eat until I explode. It is so flavorful and cheesy and delicious. Gonna have to put it in a rotation because the husband was a big fan too. You’ll see in the photo that it serves 6, but I altered it to just feed the two of us. My version is what you’ll see below. Go even further below to see variations.img_9038

Ingredients

2 links italian sausage
1 Tbsp. olive oil
2 cloves garlic, minced
1 medium onion, chopped
1/2 cup chicken broth
1 Tbsp. oregano
6 ounces linguine
ground pepper
2 ounces feta cheese
1/4 cup grated parmesan cheese

Directions

Heat olive oil in a cast iron (or any type of) skillet over medium high heat. Cut the casings off the sausage links and brown the meat. Add onions and garlic. Cook until sausage is cooked through and onions are translucent. Remove sausage and onion mixture from the skillet. Add chicken broth to the pan and bring to a boil. Stir until the mixture is reduced to half. Be sure to scrape up any brown bits from the bottom of the skillet – they hold the most delish flavor. Boil the linguine as package directs. Add the onion and sausage mixture back to the skillet. Drain pasta and add it to skillet. Season with oregano and black pepper to taste (lots). Add cheese and toss to combine. If you are my kind of person you will add more parmesan on top – if not, that’s ok I’m sure we can work it out.

For gluten free, use certified gluten free pasta.

To make paleo you could leave the cheese out and use spaghetti squash or zoodles – let’s be real though this will not be as good. Maybe use this meal as one of your “treat” meals.

To make lower in fat you could use some type of turkey sausage but I don’t know that it will be QUITE as flavorful. Adjust spices accordingly. Also choose one type of cheese (I’d go with feta).



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