Over the years I have had the pleasure of cooking my famous linguine for a plethora of potlucks. It's not the only dish I've taken to potlucks but it's one of the most well received. The recipe is simple and quick to prepare. It's also one of the first dishes to disappear at these potlucks. On busy days, I whip this puppy up and my family is eating a healthy home cooked meal in minutes. I love this recipe!
You'll be surprised at how easy it is!
Linguine with Italian sausage and mushrooms~
1 lb of linguine
3 Tbs of olive oil
1 lb Italian sausage (remove casein)
1 lb of sliced mushrooms (crimini or porcini are best for this recipe)
1/4 c chopped Italian parsley
4 crushed cloves of garlic (less if you like)
1 10oz can of crushed tomatoes
Bring a large pot of water to boil.
Meanwhile, heat a large heavy skillet with the olive oil. On a medium heat, cook and crumble sausage. Add sliced mushrooms and chopped parsley to the cooked sausage. Cook for at least 4 minutes then add crushed garlic and cook for 30 seconds. Quickly add the crushed tomatoes to the skillet. Gently scrape the bottom of skillet to loosen any brown bits (that's your flavor, don't let it go to waste.) Turn up the heat to bring up the sauce to a boil then, turn down the heat and cover skillet to simmer while the pasta cooks. Check it every now and then to make sure the sauce does not stick to the sides or bottom of the skillet.
The water should be boiling by this time. Add the linguine to the boiling water and add about 2 tablespoons of salt. Yes, I said two tablespoons. Stir in the linguine to make sure it doesn't stick to itself or the sides of the pot. Keep the water at a medium rolling boil.
Cook pasta for about 10 to 15 minutes. Taste it. Is it tender or does it have a crunch to it? DO NOT OVERCOOK your pasta. There is nothing worse than gummy pasta- blah! Once it is cooked, quickly and carefully drain pasta from the water. Give the colander two stiff shakes to help drain the water. Add the pasta to the sauce. It's okay if there is a little water left in the pasta. Turn off the heat to the sauce with the pasta in it. Grab your largest pasta dish you have and pour out the linguine into it. This well help distribute the sauce without spilling. Toss a bit more and sprinkle the top with a bit of fresh chopped parsley.
Eat hot and enjoy!! Buen provecho!!
1 comment:
Thanks for teaching me how to cook this. I've cooked it for a few different friends and everyone has raved about it. The aroma of the garlic lingers and just adds a nice touch to the evening. I love this dish with a nice crusty piece of bread, some salad, and a large glass of wine.
-Monica S.
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