Tomato & Pork Sausage Linguine
with Garlic Bread
Sometimes only a heaping bowl of pasta will satisfy, and this restaurant-quality version definitely does the trick! Italian pork sausage is sizzled up with juicy tomato and garlic, and then simmered in an easy-to-make cream sauce. It’s served with toasty ciabatta garlic bread, perfect for swiping up every drop of that luscious sauce. Don’t be surprised if someone at your dinner table leaves you a tip!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
2 clove
Garlic
1 unit
Linguine Pasta
(Contains Wheat)
6 ounce
Italian Pork Sausage Mix
1 unit
Italian Seasoning
1 unit
Cream Cheese
(Contains Milk)
1 unit
Cream Sauce Base
(Contains Milk)
1 unit
Ciabatta
(Contains Soy, Wheat)
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
2 tablespoon
Butter
(Contains Milk)
1 teaspoon
Cooking Oil
2 teaspoon
Flour
(Contains Wheat)
Nutrition Values
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce. Dice tomato into ½-inch pieces. Peel and finely chop garlic.
Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
Heat a drizzle of oil in a large pan over medium-high heat. Add sausage, tomato, half the garlic, 2 tsp Italian Seasoning (4 tsp for 4 servings; you’ll use more later), salt, and pepper. Cook, breaking up meat into pieces, until sausage is browned and cooked through, 4-5 minutes.
Add 1 TBSP butter (2 TBSP for 4 servings) and 2 tsp flour (4 tsp for 4) to same pan; cook, stirring, until mixture is combined and butter has melted, 1-2 minutes. Reduce heat to medium and add cream cheese, stock concentrate, cream sauce base, ¼ cup reserved pasta cooking water (½ cup for 4), salt, and pepper. Cook, stirring, until slightly thickened, 1-2 minutes more. (If you like things spicy, add a pinch of chili flakes from your pantry if desired.) Add drained pasta to pan with sauce; toss until thoroughly coated. (If sauce is too thick, add splashes of reserved pasta cooking water as needed.) Taste and season with salt.
In a small bowl, combine softened butter, remaining garlic, ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. Halve ciabatta; spread cut sides with garlic butter and place, cut sides up, on a baking sheet. Toast on top rack until golden brown, 3-5 minutes. Halve garlic bread on a diagonal.
Divide pasta between bowls. Serve with garlic bread on the side.
Pork Sausage is fully cooked when internal temperature reaches 160°.
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