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, it’s sure 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
Crushed Tomatoes with Garlic and Onion
Salt and Pepper*
Before starting, wash and dry all produce.
In Step 4, use the following heat guide to determine what spice level you prefer: add 1/8 tsp for medium, 1/4 tsp for hot and 1/2 tsp for spicy!
Add 10 cups water and 2 tsp salt to a large pot (use same amount for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, 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, 5-6 min.**
While sausage cooks, add linguine to the pot of boiling water. Cook, stirring occasionally, until tender, 9-11 min. Drain and return 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, then zucchini and peppers. Cook, stirring often, until veggies are softened, 4-5 min. Add the Italian seasoning and 1/8 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min.
Add cooked sausage and crushed tomatoes to the pan with the veggies and stir to combine. Simmer, stirring occasionally, until sauce is slightly thickened, 5-6 min.
Add sauce to the pot with linguine, then season with salt and pepper. Toss together. Divide sausage linguine between bowls and sprinkle Parmesan over top.