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Linguine with red pepper and Italian sausage recipe

Linguine with red pepper and Italian sausage recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Sausage pasta

A quick saute of minced Italian sausage with red peppers, onion, garlic and wine makes a terrific meal when tossed with linguine and a grating of Parmesan cheese. A quick and satisfying midweek supper!

154 people made this

IngredientsServes: 4

  • 1/2 (500g) pack linguine pasta
  • 225g (8 oz) Italian sausage, casings removed
  • 2 red peppers, chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 225ml (8 fl oz) white wine
  • 50g (2 oz) grated Parmesan cheese

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Cook pasta according to package instructions. Drain and set aside.
  2. While the pasta is cooking, prepare the sauce. Sauté sausages in a heavy frying pan over medium high heat until light brown, breaking up any clumps. Add peppers, onion and garlic; sauté until tender. Add wine and simmer until liquid is slightly reduced, about 6 minutes.
  3. Drain pasta, and add to the frying pan. Toss to combine. Add cheese, and toss to blend. Serve.

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Reviews & ratingsAverage global rating:(150)

Reviews in English (122)


Altered ingredient amounts.Delicious! I made it with 3 green peppers, 3 cloves of garlic, and 3 chicken sausages. I used one onion and 500g of linquine and it was perfect!-21 Jul 2008


Altered ingredient amounts.Great and easy lunch idea! So simple to throw together! I added a variety of coloured peppers and fresh mushrooms. I couldn't belive that a few ingrediants would turn out so tasty. It doesn't make a lot and I probally wouldn't serve to guests but I WILL be making this one again! I MIGHT add a dash of crushed chilli for some heat but is good as is. Thanks Jackie!-21 Jul 2008

by H-L Cheung

This is a fantastic base. So good!!-21 Jul 2008

Italian Sausage and Zucchini Linguine

Last week, I posted one of my favorite meal subscription recipes and told you about another recipe from the same service that I absolutely loved. Like, ate this Italian Sausage and Zucchini Linguine for breakfast, lunch, dinner, and a late night snack loved (not all the same day…I’m not that intense. Incidentally, the morning I had it for breakfast, I had the most incredible workout a couple of hours later. Best workout fuel ever.)

I was going to wait a couple of weeks to post it, but I found myself wanting it again, then my kids started asking for it and I just decided that I needed to share it now. So I’m sharing it, even though I only made it a couple of weeks ago. The ingredients are simple and it comes together quickly, but don’t let the simplicity fool you–it’s also incredibly delicious.

You’ll need 2 medium zucchini, a medium onion, 4-6 cloves of garlic, a couple of lemons, some Italian sausage (if you can get a great local or specialty brand, go for it–the better the sausage, the better the meal!), two cans of diced tomatoes, and 12 ounces of linguine.

You’ll also need 2 teaspoons of dry thyme and some red pepper flakes. 1/4 teaspoon will give the dish a nice bite 1/2 teaspoon will be quite spicy (and you can also add more if you want it to be even hotter.)

Bring a large pot of salted water to a boil.

Wash produce. Cut the ends off the zucchini, quarter lengthwise, then slice crosswise, making triangles. Peel the onion, then cut in half and thinly slice. Peel the garlic and mince or grate. Cut the first lemon in half and the other into quarters. Set the produce aside.

When the water is boiling, add the linguine and cook until al dente, Drain, return to the pan you cooked the pasta in, and toss the cooked pasta in a little extra virgin olive oil to keep it from sticking.

Heat a light drizzle of olive oil over medium heat. Remove the sausage from the casings. Crumble the sausage into the hot skillet and cook 5-7 minutes, stirring frequently, until cooked through and crumbly. Remove the sausage from the pan.

If desired, drain the grease from the pan, then add another large drizzle of extra-virgin olive oil and return the pan to medium heat. Add the sliced onions and zucchini and a sprinkle of salt and pepper. Stir frequently until the onions are tender and fragrant. Add the thyme, red pepper flakes, and garlic and cook for an additional minute. Return the sausage to the pan, then add the diced tomatoes. Simmer for 5-10 minutes. Remove from heat and add the sauce to the pan of cooked pasta. Toss to combine. Squeeze the juice of one of the halved lemon into the pasta. Toss to combine, then season with salt and pepper to taste. Serve with freshly grated parmesan cheese and lemon wedges.

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Wow! This is a great easy weeknight meal, although I felt it was probably more like 4 servings than 2. I used 1/3 hot and 2/3 sweet sausage for just a nice touch of heat. Also used fresh parpadelle (bought from a local pasta company) which needed a little more thickness to hold the sauce so added about 2 tlb of heavy cream , some water cornstarch combo and tossed the pasta with about 2 tlb of butter. and doubled the garlic which is standard for my cooking. it was delicious and will be added to our rotation.

quite good and simple to prepare. tossed the pasta in olive oil to keep it from sticking while the sauce finished, and added some of the pasta water to thicken the sauce. hot italian sausage is my preference. will definitely make again.

I was looking for summer recipes and found this one. I used spicy Italian sausage and added a tiny bit of olive oil (not much though, since the sausage is oily enough), just for added flavor. I liked the light consistency of the sauce. Any thicker and it would have been too rich for a summer dish. My boyfriend liked it so much, he did the dishes!

good and very easy added a little olive oil

Husband LOVED this recipe, despite initial concerns that it "wasn't like Mom makes". In fact, he asked that wI make it -- next week -- for his mom. That's the highest praise!

I searched for a recipe that sounded good, but simple. This one is simple, but not good. It is great! I gave it 3 forks instead of 4, because the sauce is slightly thin. I thickened mine by removing 1/4 cup of the sauce, adding a couple tsps. of flour, and returning this to the sauce to thicken. I liked it much better. So I give my revised version 4 forks!

Nice light summer dish. Good and very easy!

Great recipe with simple, straight forward ingredients. My husband loves this dish and it is quick and easy to make.

This was simply delicious! I used one spicy and one mild italian sausage, three peppers and more garlic. Super good!!

I have mixed feelings about this dish: on one hand, the combination of ingredients isn't earth-shakingly original, but on the other hand, the proportions are good and results worthwhile. It's incredibly fast and, though the sauce is on the thin side, quite tasty. I used spicy turkey sausage, so don't think this would succeed with sweet (too bland), and also used 3 large garlic cloves, a hefty shake of onion powder, and 2 tbsp tomato paste in the sauce. Also used rigatoni instead of linguine, and will definitely make it again--it's super fast, good, and pretty healthy even if not the most original dish in the world.

My mouth is watering just thinking about it! Yummy and also freezes well.

I love this recipe! It is quick, easy and absolutely wonderful.

I really enjoyed this dish and have made it several times since I found the recipe. It's easy, fast, pretty, even elegant in its own way. I used a red and an orange bell pepper, and added some fresh chopped parsley at very end of cooking time. More wine doesn't hurt either! This is a very adaptable recipe.

This dish was very good even though I don't care for bell peppers very much. I, however, did like the flavor they gave to the dish. The rest of my family loved it very much because they like bell peppers.

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This recipe sounded better than it turned out. I added garlic and shallots, but it was still pretty bland. It was also completely monochromatic . it needed some herbs or vegetables or something to transform it from a whitish mess into something a little more appetizing. If I make it again, I will add some white wine, some herbs and/or vegetables, and a fair amount of salt.

This is fabulous & will be added to my permanent recipe collection! Appreciation to suggestions of other reviewers. After sauteing Sweet Italian Chicken Sausage, drained it on paper towels. There was almost no rendered fat in the pan, & I added a splash of white wine to deglaze the pan. When it had reduced by 3/4, added a little olive oil in which to saute the Crimini mushrooms, shallots and 2 minced cloves of garlic. Proceeded with specified amounts of cream and chicken broth. Absolutely delicious!

I don't understand this recipe at all. The sauce was way too watery and there's wasn't enough to coat the pound. It was like soup and pasta. What a waste.

I didn't end up adding any extra chicken broth and there was enough cream sauce to go around, since I would rather have a creamier consistency. The italian sausages were a great choice. I used shiitake mushrooms as some other reviewers did and it tasted great.

SUPER EASY, SUPER FAST and TASTY. We used shitake mushrooms and they gave it a good flavor. Will probably add some shallot or garlic next time as well. Working moms need dishes like this.

This is very easy and delicious. I recommend only using shittake mushrooms for a robust flavor and you can use bow tie pasta as well.

The casings were difficult to remove but this is a great comfort food dish. My boyfriend adores it and has to be one of the pickiest eaters.

I can't see how everyone likes this recipe. I followed it exactly and it came out horrible. The sauce was very watery and there wasn't nearly enough sauce to coat the whole pound of pasta that it calls for. The recipe suggests adding more broth if there isn't enough sauce but, it was already way too thin.

I've been making this for 3 years now, tried similar recipes and always come back to this one.

Very simple, good for a mid week dinner. I used turkey sausage, and followed the directions exactly. Yum!!

This was absolutely to die for! I did make some changes to the recipe, though. Since I had some spicy Italian sausage that needed to be used, I used that instead of sweet. It tasted great and I added extra crushed red pepper, to satisfy my boyfriend's spicy appetite. The sauce is the perfect consistency, creamy, without being overwhelmingly thick. It is satisfying and delicious! Definitely a keeper.

Made this the other night for my family. It was quick and easy and my kids just loved it. I used baby bella mushrooms this time but I will probably try a mixture of portabella, crimini and shitaki the next time for more flavor.

This was ok. Nothing special. You got the sausage, mushroom, cream and cheese taste with no major kick or flair. I like more the "different" recipes, but if you like the basics this one will do fine.

Very good, and even better the next day.

This was easy and tasty, but a similar recipe, "Fettuccine with Creamy Tomato-and-sausage Sauce" is much tastier, almost as easy. and not quite as heavy as this sauce.

I am surprised by all of the reviews saying that the sauce was not thick enough. I found this dish to have too little sauce. Maybe it's because I let most of the mushroom liquid evaporate before adding the cream/broth mixture. It seemed quite dry to me. I added more liquid and cheese at the end to make it more saucy. Still, it was tasty, but there are other similar recipes out there which are better.

Pretty good with a definite Stroganoff flair. Added one glove of minced garlic but it could do with some onion. Reduced the amount of broth since it seemed a bit too much liquid. To achieve a thicker sauce, simmer for 10 mins. Should thicken up quite nicely.

made this for last minute dinner quests went over extremely well. Everyone loved it and it was easy to make.

I liked this recipe very much. One nite I was in big hurry and I was able to make this meal within 45 minutes. Everybody loved it nd it was a big succses. Thank you Dannon, thank you.

This is a very easy dish to make. It has excellent flavor and the dried pepper sets it off perfectly. I will make this very often.

YUM! I'm a novice cook who doesn't have a million ingredients lying around - and this was great! I used turkey & chicken sausage (w/ a little olive oil as suggested by someone), portobello mushrooms, and a little onion. My husband loved it - and he doesn't usually rave about pasta. We're going to have the leftovers tonight (he also never likes leftovers) and add this one to the regular rotation!

This was delicious, and will become a regular dish. Don't be scared off by people who substitute for 2/3 of the ingredients and then wonder why they didn't get the same results. Ground turkey and evaporated milk? You must be joking.

I think this is really more of a 2&1/2 star dinner, but maybe I just wasn't in the mood for it after all. I did alter it some: Used ground turkey breast with italian seasoning, vegetable broth and evaporated milk (I had open cans. ). I also added garlic powder. Pretty good, but I think it could stand a little more broth on the leftovers. the pasta soaks up juice rather quickly.

I agree that the sauce was way to liquid-y. I made it with fettucine and the pasta was floating in the sauce, even though I had added extra cheese. I thickened it by melting some butter, adding flour, and pouring the sauce in and it was great. Also, I used 1c. parmesan and 1c fontina the next time I made it and it was fabulous. Even the leftovers were gone by the next afternoon!

Though the components are not the same, this dish tastes somewhat like beef stroganoff. It's delicious, but not completely what I was expecting. Adding vegetables helps to balance out the large amount of sausage.

Linguine with Sausage, Peppers, Leeks and Tomato recipe

Recipe for Linguine Pasta with Italian chicken sausage, red pepper and parmesan cheese. Tastes even better the next day as leftovers.

230 grams linguine
2 leeks
2 Tbsp olive oil
4 links sweet Italian chicken sausage, cut in half lengthwise, then into 1/4-inch slices
1/2 large red bell pepper, diced
2 ribs celery, cut in half lengthwise, then into 1/4-inch slices
1/4 tsp fennel seed
1 large tomato, cored and seeded, diced
1/2 cup dry white wine
12 black olives (from a can), roughly chopped
1 Tbsp fresh thyme leaves
Lots of fresh black pepper
1/4-1/2 cup grated Parmigiano-Reggiano cheese

How to
Set a large stockpot of water on the stove on high heat. When the water boils, cook the linguine according to package directions, stopping a minute before the pasta is fully cooked. Drain, and set aside.

While the pasta is cooking, prepare and wash the leeks: cut off the root end, and cut right where the white leek meets the dark green leaves. (Save the leaves for soup stock.) Slice through the leeks lengthwise, then sliced across into 1/4-inch pieces. Place the leek pieces in a large mixing bowl and fill with cool water. Agitate with your hand to dislodge any dirt clinging to the leeks. Then, let the bowl sit, undisturbed, while the pasta cooks. (The dirt will sink to the bottom.)

In a large nonstick saute pan, heat the oil over medium heat. Add the sausage, and cook until lightly browned on both sides, 2-3 minutes. Using a slotted spoon or small strainer, skim the leeks off the surface of the bowl, trying not to disturb the sediment that has settled to the bottom, and add the leeks to the sausage along with the red pepper and celery. Saute for 2 minutes.

Stir in the fennel seed, tomato, wine and olives. Raise heat to medium-high and cook, stirring occasionally, until the tomatoes begin to break down and the sauce is bubbling. Add the thyme, and cook for 1 minute, then add the linguine, and stir well to coat the pasta with the sauce. Season to taste with black pepper.

Pour the pasta into a serving bowl, top with the parmesan cheese, and toss.

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.

Sausage & Pepper Linguine

This Sausage & Pepper Linguine is chock full of vegetables and bursting with delicious flavor! Have it on the table in 30 minutes or less. this dish is perfect for busy nights and guaranteed to become a family favorite!

Is it awful of me to say that I don't particularly love making dinner for my family? Because I don't. And part of me thinks I just shouldn't admit it. but then another part of me wonders how many of us are in the same boat! With crazy schedules and lack of time and families who seem to find a way to complain about EVERYTHING we put on the table. I can easily see where people decide to just throw in the towel and pick up Noodles!

But me, I'm stubborn. And cheap. I can't stand spending money on a quick family dinner I could easily make myself! And so I'm committed to making dinner as often as possible, and this Sausage & Pepper Linguine is my latest creation. The tradeoff? I get to field complaints nearly every. single. night.

Complaints of too many vegetables, too much spice, the wrong kind of meat. you name it. They'll complain about anything. I remember being the same way as a kid. having my favorites and definitely not loving the rest. So I guess this is payback?

Well, I must say, payback is a beast. It's enough to make you want to give up on dinner, altogether! But. stubborn and cheap prevail. So here we go, another dinner recipe. And you guys? This Sausage & Pepper Linguine is seriously delicious!

It's all about the flavor, which is literally EVERYWHERE in this dish. Flavor from the sweet mini peppers, the chicken sausage, the grape tomatoes, the feta cheese. and the herbed, lemony olive oil it's tossed in makes this Sausage & Pepper Linguine a recipe you'll come back to again and again. So good you won't even mind the complaints from kids. which, of course, are inevitable.

Italian Sausage and Linguine

1 pound Premio Mild Italian Sausage
1 pound linguine
1 onion, diced
1 squash, chopped
1 zucchini, chopped
3 carrots, chopped
2 tablespoons minced garlic
3 cups of spaghetti sauce
1 green bell pepper, sliced
1 red bell pepper, sliced
2 tablespoons extra virgin olive oil
3 tablespoons parsley

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.

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How to make Italian Sausage and Linguine:

1. In a frying pan, over medium-high heat, add the Premio Sausage cook according to package instructions, until no longer pink inside. Remove from pan and and cut into small slices set aside.

2. Bring a big pot of salted water to a boil. Add the linguine and cook until tender.

3. Add the sausage, peppers,onion,carrots squash, zucchini and garlic to the pot. Sautee for 7 minutes.

4. Add the spaghetti sauce stir well. Combine the meat and veggies with the linguine and toss.

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente, reserving about 1/2 cup of the starchy cooking water just before draining.

Meanwhile, heat a large skillet over medium-high heat with EVOO, one turn of the pan. To the hot pan, add the sausage and brown and crumble it for 5 minutes. Add the chili pepper and garlic and toss for 1-2 minutes. Add the cherry tomatoes and cover the pan with a tight-fitting lid to burst the tomatoes, 8-10 minutes. Shake the pan occasionally to move the tomatoes around a bit. When the skins start to burst, crack the softened tomatoes open with a cooking utensil.

Drain the pasta (remember to reserve 1/2 cup of the starchy cooking water) and toss it with the sausage, arugula and most of the starchy water, then season with salt and pepper, to taste. If you are using cream, toss the pasta for an additional minute to heat the cream through. If the sauce gets too tight, loosen it up with any remaining starchy water.

Instant Pot Spicy Sausage Lemon Linguine

Linguine has never been so lemony, sassy and sausage-y. One twirl 'round the fork, and you'll be in love.


  • 1/4 cup extra virgin olive oil
  • 4 tablespoons (1/2 stick) salted butter
  • 2 large shallots, diced
  • 16 ounces baby bella mushrooms, sliced
  • 2 tablespoon (6 cloves) garlic, crushed or minced
  • 1-2 pounds hot Italian sausage (Use 1 pound for decently meaty and 2 pounds for super meaty. Personally, I use 1 1/2 pounds. Also, you can use sweet sausage if you don’t want it to be spicy.)
  • Juice of 3 lemons (plus zest of 1-2 of the lemons for topping, if desired)
  • 3 1/2 cups garlic or chicken broth (I used 3 1/2 teaspoons of Garlic Better Than Bouillon + 3 1/2 cups of water)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1/2 – 1 teaspoon cayenne pepper (optional)
  • 1/2 – 1 teaspoon crushed red pepper flakes (optional)
  • 1 pound (1 box) linguine, with the noodles broken in half (to all the hardcore Italians – don’t cringe. You have to so it fits in the pot and properly cooks)
  • 5-8 ounces baby spinach
  • 1 cup of Parmesan cheese (plus more for topping, if desired)
  • 1/4 cup heavy cream or half & half


  1. Add the olive oil to the Instant Pot, hit Sauté and adjust so it&rsquos on the More or High setting. After 3 minutes of heating, add in the shallots and sauté for 3 minutes.
  2. Then, add in the butter and, once melted, add in the mushrooms and sauté, stirring often, for 5 minutes until softened, darkened and cooked down. The bottom of the pot will likely brown a bit at first but once the mushrooms begin to release their juices and become a bit syrupy, you will be able to deglaze/scrape the bottom of the pot clean.
  3. Add in the garlic and sauté for 1 minute longer followed by the sausage and break it apart until it&rsquos crumbled and lightly browned, about 3 more minutes.
  4. Now, add in the lemon juice and allow everything to simmer in it for 2 minutes. Then, pour in the broth, oregano, dried parsley, cayenne pepper (if using), and crushed red pepper flake (if using). Stir everything together well.
  5. Add the linguine (that&rsquos broken in half), but DO NOT STIR! Just smooth it out with a mixing spoon/wooden spatula so it&rsquos just lightly submerged in the broth. Top with the spinach and, again, DO NOT STIR! Just let it rest there.
  6. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at high pressure for 6 minutes. Quick release when done. Give everything a good stir (and don&rsquot worry if it seems like there&rsquos a lot of liquid still in the pot. This is what we want).
  7. Lastly, stir in the Parmesan followed by the cream and let rest for 3 minutes so the sauce totally comes together before serving in bowls topped with some lemon zest and more Parmesan (see yellow &ldquoJeffrey Sez&rdquo section if you want it SUPER lemony).

Jeffrey's Tips

If you want it even more lemony, add the zest of one lemon as well as the juice of a 4th lemon in Step 7.

If you don’t like mushrooms, skip Step 2 by leaving them out as well as the butter (the butter is just needed to properly sauté the mushrooms which, in turn, absorbs all the butter).

Don’t want it spicy? Use sweet Italian sausage and skip the cayenne and crushed red pepper flakes.

To that point, if you want it SUPER spicy, simply add more cayenne and crushed red pepper flakes to the point where your lips can stand it and you can breathe fire.

To reheat leftovers (IF you have any), simply place in microwave for a minute or two with a little more cream and mix up when cooked.

Spicy Linguine with Sausage in a Rose Sauce

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.

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