Linguine with Sausage & Red sauce (serves 4)

Last night my one child was getting over a cold and the other was starting to catch one! I was glad I had the excuse to make dinner to get away from blowing noses and mountains of tissues. I decided to make something fast and flavorful. This dinner did not disappoint and put everyone in a better mood.

Excellent Dinner

There is nothing like a hearty tomato sauce. The black olives gave a lovely depth and burst of flavor. Check the olives for saltiness before you begin to gauge whether you need to add salt or not (I didn’t need to add any to my sauce).

You will need: 1 lb seasoned sausage, 1 medium sweet onion, 28 oz can whole plum tomatoes, 1/2 cup good quality black olives, 4 cloves garlic, 1/3 cup chopped fresh flat-leaf parsley, 2 tbs heavy cream,  3 tbs extra virgin olive oil, 1 lb linguine, freshly ground black pepper.

1 – Take sausage out of casings and pull into chunks or slice (if using your hands makes you feel woozy!). Add a little oil to a pan big enough to cook the sausage. Add sausages, cover, and cook on low heat for about 20 to 25 minutes, stirring occasionally.

I use San Marzano tomatoes - great flavor!

2 – Dice onions and chop garlic roughly.  Put big pan on medium heat and add oil.  Add onions and garlic and saute for 3 or so minutes. Chop tomatoes and add to onions along with their juice. Add black olives and a few grinds of black pepper and let sauce come to a simmer. Cover and simmer gently for 20 minutes. Taste sauce when cooked and adjust seasoning if necessary.

3 – While sauce is cooking put a pot of water on to boil for the linguine. When it boils put linguine into pot and cook according to instructions. Before draining scoop out a cup of the pasta water to use in the sauce if needed.

4 – Drain pasta and add to the sauce (which should be ready) along with the sausage , some pasta water (if you want a thinner sauce) and chopped parsley. Serve with some Parmigiano Reggiana and a sprinkle of cayenne pepper flakes (chili flakes) if you like.

I also added about 2 tbs of heavy cream to the sauce (I do this sometimes if I feel like a more mellow flavor)

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