Italian Sausage and Fresh Linguine Pasta

  • 1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain.
  • 2. Heat the olive oil in a large skillet and sauté the sausage coins until lightly browned. Remove sausage from skillet. 
  • 3. In the same skillet, add the garlic and shallot and cook 1-2 minutes. Add the sun-dried tomatoes and chicken stock. Bring to a boil and return the browned sausages to the pan. Remove the pan from the heat. Stir in the butter. 
  • 4. Toss the cooked pasta in the sauce and sausage mixture and transfer to a serving platter or bowl. Crumble the goat cheese over the dish and sprinkle with the basil. Serve.
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