Linguine With Spicy Sausage and Scallion Sauce

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“form Food and Wine May 2007”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large ot of boiling , cook the pasta, drain it, reserving 1 cup of the cooking water.
  2. in a food processor, combine the scallions, parsley, pine nuts and 1/4 cup of the olive oil and process until pureed. Add the 1/2 cup of the cheese, season with salt and pepper and process the pesto just until blended.
  3. In a large skillet heat the remaining 1 tablespoon of olive oil. Add the sausage and cook over high heat, breaking up the meat with a wooden spoon, until it is lightly browned and no trace of pink remains, about 5 minutes. Drain the sausage and pour of any fat in the skillet.
  4. Return the sausage to the skillet. Add the scallion pesto, pasta and 3/4 cup of the pasta cooking water and simmer over moderate heat, tossing until a thick, creamy sauce forms, about 2 minutes. and more of the pasta cooking water if the sauce is dry.

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