Today I suggest a first course with simple but intense flavors: linguine with Pachino tomatoes and sausage, prepared with sweet Sicilian cherry tomatoes that release all the scent of summer.
It’s a perfect dish for lunch, wholesome yet full of flavor, sure to win everyone over at the first bite. A few carefully chosen ingredients to bring a savory and irresistible dish to the table.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz linguine
- 1 3/4 cups Pachino cherry tomatoes
- 1/2 lb sausage
- 1 clove garlic
- extra virgin olive oil
- black pepper
- 2 leaves basil
- to taste Parmigiano Reggiano PDO
- salt
Preparation
To prepare the linguine with Pachino tomatoes and sausage, start by putting a large pot of water on the stove for the pasta and bring it to a boil.
In the meantime, prepare the sauce. In a skillet, sauté a clove of garlic with a drizzle of extra virgin olive oil, then remove it as soon as it begins to brown.
Remove the sausage from its casing, cut it into pieces and add it to the skillet, letting it brown well. Meanwhile, wash and quarter the cherry tomatoes. When the sausage is nicely colored, add the tomatoes.
Season with salt and pepper to taste, stir and cover with a lid. Let cook for about 10 minutes. Finally add the fresh basil and continue cooking for another 2 minutes.Cook the linguine in plenty of salted water following the times indicated on the package.
Meanwhile, scoop out a ladleful of the cooking water and pour it into the skillet with the sauce. Turn the heat back on and let it simmer for a minute to create a light creamy sauce.
Drain the pasta al dente and transfer it directly into the skillet. Toss for a few seconds, combining all the ingredients well.
Serve with a sprinkle of freshly ground pepper and, if desired, grated Parmigiano.
Other recipes:
Fettuccine with spicy white ragù
Tender meat hamburgers
Flatbrang – milk flatbreads
