Spicy Linguine with Sausage in a Rose Sauce
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Serves 4 – 6
375 g/13 oz whole wheat pasta (I used Linguine)
1 tsp extra virgin olive oil
250 g/8 oz 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
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:
Fresh jalapeno peppers will work too and the brine won’t be necessary.
Go with whatever pasta you have on hand.
Pork sausage will work too but go with extra lean please!
From lisagcooks.com