Juicy pork sausage, thyme and garlic create the perfect flavour base for this classic pasta sauce. Built up with sweet peppers, chili and Parmesan cheese, this recipe is so simple and delicious, you'll want it to become a part of your weekly repertoire.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mild Italian Sausage, uncased
Sweet Bell Pepper
Parmesan Cheese, shredded(ContainsMilk/Lait)
Crushed Tomatoes with Garlic and Onion
Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl):add 1/8 tsp for mild, 1/4 tsp for medium and 1/2 tsp for spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
While sausage cooks, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return linguine to the same pot, off heat.
When sausage is done, transfer to a plate and set aside. Add another 1/2 tbsp oil (dbl for 4 ppl) to the same pan (from step 2), then zucchini and peppers. Cook, stirring often, until veggies soften, 4-5 min. Add Italian Seasoning and 1/8 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min.
Add sausage and crushed tomatoes to the pan with veggies, then stir to combine. Simmer, stirring occasionally, until sauce thickens slightly, 5-6 min.
Add sauce to the pot with linguine. Season with salt and pepper, then toss to combine. Divide sausage linguine between bowls. Sprinkle Parmesan over top.