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Italian Recipes
Tuscan Sausage Linguine

Tuscan Sausage Linguine

with Yellow Pepper, Chili and Parmesan

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3.5 / 4 Ratingout of 1563 ratings
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Juicy pork sausage, thyme, and garlic create the perfect flavour base for this classic pasta sauce. This recipe is so simple and delicious, it’s sure to become a part of your weekly repertoire.

Allergens:Sulphites/SulfiteMilk/LaitWheat/Blé
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Mild Italian Sausage, uncased

10 g

Garlic

56 g

Red Onion, chopped

1 unit

Lemon

190 g

Yellow Bell Pepper

¼ tsp

Chili Flakes

(ContainsSulphites/Sulfite)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

10 g

Thyme

1 can

Diced Tomatoes

170 g

Linguine

(ContainsWheat/Blé)

Not included in your delivery

1 tbsp

Oil*

1 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories723 kcal
Fat44 g
Saturated Fat14 g
Carbohydrate46 g
Sugar7 g
Dietary Fiber5 g
Protein35 g
Cholesterol79 mg
Sodium24 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Garlic Press
Measuring Cups
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

In Step 4, use the following heat guide to determine what spice level you prefer: add 1/8 tsp for warm, 1/4 tsp for hot and 1/2 tsp for spicy!

Wash and dry all produce.* In a large pot, add 10 1/2 cups water and 2 tsp salt. (NOTE: Use the same size pot, water and salt amount for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, core, then cut the bell peppers into 1/2-inch cubes. Mince or grate the garlic. Cut the lemon into wedges. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the sprigs.

2 COOK SAUSAGE
2 COOK SAUSAGE
2

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then the sausage meat. Cook, using a spoon to break the meat up into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)

3 COOK PASTA
3 COOK PASTA
3

Meanwhile, add the linguine to the large pot with the boiling water. Cook until linguine is tender, 9-11 min. When pasta is finished, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.

4 COOK VEGGIES
4 COOK VEGGIES
4

Meanwhile, when the pork is finished cooking, transfer to a plate and set aside. Add another 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring often, until veggies are softened, 4-5 min. Add garlic, thyme and 1/4 tsp chili flakes (dbl for 4 ppl). (NOTE: Reference heat guide in the Start Strong). Cook, stirring, until fragrant, 1 min.

5 SIMMER SAUCE
5 SIMMER SAUCE
5

Add the cooked sausage and 1/2 can diced tomatoes (1 can for 4 ppl) to the pan. Stir together. Reduce the heat to medium. Simmer, stirring occasionally, until the sauce is slightly thickened, 6-7 min.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Add the linguine and reserved pasta water to the sauce. Stir to combine. Season with salt and pepper. Divide the sausage linguine between bowls and sprinkle with the Parmesan. Squeeze over a lemon wedge, if desired.