Linguine with Hot Italian Sausages


by: Zoo Kitchen

In George Washington’s diary, he recorded one barbecue he attended in Alexandria, Virginia, that lasted three entire days.


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serves: 4-6

1 pound linguine

1 cup toasted bread crumbs [optional]


2 tablespoons extra virgin olive oil

1/2 medium yellow onion, finely chopped

2 medium garlic cloves, thinly sliced

1/4 cup shredded carrot

1 teaspoon dried oregano

1 can (28 ounces) peeled whole tomatoes

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 hot Italian sausages (about 4 ounces each and 1 inch thick)

1/4 cup finely chopped fresh basil

Nutrition Facts
Linguine with Hot Italian Sausages

Servings Per Recipe: 4

Amount per Serving

Calories: 1028

  • Total Fat: 45.9 g
  •     Saturated Fat: 14.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 86.2 mg
  • Sodium: 1347.1 mg
  • Total Carbs: 115.5 g
  •     Dietary Fiber: 7.9 g
  •     Sugars: 10.9 g
  • Protein: 36.8 g

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1.  To make the sauce: In a medium saucepan over medium heat, warm the oil. Add the onion and garlic. Cook for 5 minutes, stirring occasionally. Add the carrot and oregano. Cook for 5 more minutes, stirring occasionally. Over a large bowl, crush the tomatoes in your hands and add them, along with all the juices, to the saucepan. Season with the salt and pepper. Simmer for 10 minutes, stirring occasionally to break apart any large pieces of tomato.

2.  Grill the sausages over Direct Medium heat until no longer pink in the center, 6 to 10 minutes, turning occasionally. Slice them thinly crosswise and then roughly chop them. Add the sausages and basil to the saucepan. Stir. Keep warm.

3.  In a large pot of boiling salted water, cook the linguine until barely tender. Drain the linguine and return it to the pot. Add the sauce. Stir to combine. Cover the pot for 1 minute to allow the pasta to absorb some sauce. Sprinkle toasted bread crumbs on top, if desired. Serve warm.

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