This is one of our absolute favorite sauces to serve with pasta. It is super simple but has such amazing flavor. So when Big Cousin Jack agreed to house sit for us during Spring Break, he mentioned that he wanted to make a special dinner for his girlfriend. I, of course, told him to come over and I would teach him this easy but fabulous recipe. I want him to look like a rock star in the kitchen. Isn’t that sweet….and now I am in trouble because Big Cousin Jack is like my husband (well they are cousins after all) and he is very “private” and guarded about his personal life…oops it’s out in the blog world Jack :)
Just an FYI, I call him Big Cousin Jack because our family and friends consist of about 9 “Jacks”…therefore in order to know who we are talking about we say: Big Cousin Jack, Little Cousin Jac, Grandpa Jack, Uncle Jack, Aunt Dorothy’s Jack, Jackson, Heidi’s Jack, uncle Jaque, Jack our old neighbor…I bet I forgot someone….sorry Jack…oh I could also give you a similar list with Jacobs/Jakes but I’ll spear you :)
Recipe from: Sunrise Cookbook 2008 (WTHR 13) Source
2 tablespoons olive oil
3 shallots, chopped (or 1 medium onion)
2 large garlic cloves, chopped
1 pound sweet Italian Turkey Sausage (I sometimes use the hot Italian Turkey Sausage as well)
1 cup heavy cream
2 14.5-ounce cans diced tomatoes in juice (I like to do one can petite diced and one regular)
1 tablespoon dried sage
1/2 teaspoon dried crushed red pepper (or more if you like it spicy)
1 pound Linguine
1/2 cup grated Parmesan cheese
Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until soft and fragrant, about 3 minutes. Add sausages and cook until no longer pink, breaking up with back of fork. Add cream; simmer 5 minutes. Add tomatoes with juice, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes. Taste and add salt and pepper to taste. If your sauce looks too thick add some of your reserved pasta water.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
Return pasta to same pot; add 1 cup of your sauce. Toss over medium heat until sauce coats pasta. To serve, top with more sauce, Parmesan cheese and freshly ground pepper.
You could also combine all your sauce to your pasta. It’s a personal choice. I won’t be at your house to critique so do as you please!
Printer Friendly: Linguine with Creamy Tomato and Sausage Sauce
Peace and Jacks,