Spicy Linguine with Sausage in a Rose Sauce

Spicy Linguine with Sausage in a Rose Sauce

My friend asked me to make a dish inspired by her. I chose spicy because she’s spunky and I went with a rose sauce because she really likes Alfredo sauce. Kelly, this one’s for you 🙂

A recipe for Spicy Linguine with Sausage in a Rose Sauce, inspired by my feisty friend Kelly who loves Alfredo sauce 🙂

This is what you’ll need

375 g whole wheat pasta (I used Linguine)

1 tsp extra virgin olive oil

250 g Extra lean Spicy Turkey sausage, casings removed

1 Small red onion, diced

4 Cloves garlic, crushed

½ Cup white wine

1 Cup passata

½ cup Alfredo sauce (I used jarred…eeek!)

5 Slices of pickled jalapenos, diced

1 tbsp liquid/brine from the jalapeno peppers

1 Cup starchy pasta water

This is how you make it

Bring a large pot of water to boil and then cook the pasta according to pasta directions, make sure to reserve a cup of the water just before straining.

Meanwhile, heat a large frying pan over high heat and add in the olive oil, when it’s hot (it will ripple) add in the sausage. Sauté on high until the meat is browned and darkened and crunchy in some spots.

Add in the onion and cook for about 2 minutes, just until the onions start to soften; season with salt and pepper.

(With the heat still on high) add in the garlic, sauté for 30 seconds, constantly mixing so the garlic doesn’t burn.

Add in the wine and scrape the bottom of the pan to release any yummy flavours that may be trapped there (deglazing), let the wine boil for about 30 seconds.

Add in the passata, Alfredo sauce, the jalapeno peppers and the liquid/brine from the jalapeno peppers; season with salt and pepper and mix well.

Drop the heat to low and let the sauce simmer until the pasta is ready to be drained.

Add in the pasta water and mix well.

Add in the pasta and mix well to combine.

Taste and adjust seasoning.

Let the pasta rest in the sauce for 1-2 minutes to thicken before serving.

Serve with freshly grated Parmesan cheese.

Notes:

1. Fresh jalapeno peppers will work too and the brine won’t be necessary.
2. Go with whatever pasta you have on hand.
3. Pork sausage will work too but go with extra lean please!
4. Originally posted on April 9, 2016!

Might I suggest

A fresh salad with my Red Wine Shallot Vinaigrette with Honey

as a side 🙂

Other recipes you might like:

Pasta in a Spicy Marinara with Homemade Ricotta

SKILLET LASAGNA

Sausage and Alfredo Skillet Lasagna with Fresh Spinach

Recipe card below⬇️⬇️⬇️

Spicy Linguine with Sausage in a Rose Sauce

My friend asked me to make a dish inspired by her. I chose spicy because she’s spunky and I went with a rose sauce because she really likes Alfredo sauce. Kelly, this one’s for you J

Servings	Prep Time
6	5 minutes

Cook Time

20 minutes

Servings Prep Time 6 5 minutes

Cook Time 20 minutes

Spicy Linguine with Sausage in a Rose Sauce My friend asked me to make a dish inspired by her. I chose spicy because she’s spunky and I went with a rose sauce because she really likes Alfredo sauce. Kelly, this one’s for you J Servings Prep Time 6 5 minutes Cook Time 20 minutes Servings Prep Time 6 5 minutes Cook Time 20 minutes

Ingredients

• 375 g whole wheat pasta (I used Linguine)
• 1 tsp extra virgin olive oil
• 250 g Extra lean Spicy Turkey sausage , casings removed
• 1 Small red onion , diced
• 4 Cloves garlic , crushed
• 1/2 Cup white wine
• 1 Cup Passata
• 1/2 Cup Alfredo sauce (I used jarred…eeek!)
• 5 Slices Slices of pickled jalapenos , diced
• 1 tbsp liquid/brine from the jalapeno peppers
• 1 Cup starchy pasta water

Servings:

Instructions

1. Bring a large pot of water to boil and then cook the pasta according to pasta directions, make sure to reserve a cup of the water just before straining.
2. Meanwhile, heat a large frying pan over high heat and add in the olive oil, when it’s hot (it will ripple) add in the sausage. Sauté on high until the meat is browned and darkened and crunchy in some spots.
3. Add in the onion and cook for about 2 minutes, just until the onions start to soften; season with salt and pepper.
4. (With the heat still on high) add in the garlic, sauté for 30 seconds, constantly mixing so the garlic doesn’t burn.
5. Add in the wine and scrape the bottom of the pan to release any yummy flavours that may be trapped there (deglazing), let the wine boil for about 30 seconds.
6. Add in the passata, Alfredo sauce, the jalapeno peppers and the liquid/brine from the jalapeno peppers; season with salt and pepper and mix well.
7. Drop the heat to low and let the sauce simmer until the pasta is ready to be drained.
8. Add in the pasta water and mix well.
9. Add in the pasta and mix well to combine.
10. Taste and adjust seasoning.
11. Let the pasta rest in the sauce for 1-2 minutes to thicken before serving.
12. Serve with freshly grated Parmesan cheese.

Recipe Notes

1. Fresh jalapeno peppers will work too and the brine won’t be necessary.
2. Go with whatever pasta you have on hand.
3. Pork sausage will work too but go with extra lean please!

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