Linguine with Summer Peppers and Sausage
Bring the vibrant flavors of summer to your table with this irresistible Linguine with Summer Peppers and Sausage recipe. Bursting with colorful red, yellow, and orange bell peppers, tender Italian sausage, and a rich, creamy parmesan-infused sauce, this dish is a feast for both the eyes and the palate. A hint of garlic and red pepper flakes adds subtle heat, while a splash of white wine elevates the sauce with a touch of elegance. Perfectly al dente linguine ties the dish together, making it a quick and satisfying weeknight dinner that feels gourmet. Ready in just 40 minutes, this recipe is a perfect blend of comfort and sophistication, ideal for summer evenings or easy entertaining. Garnish with fresh parsley and extra parmesan for an extra pop of flavor!
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Recipe Information
Ingredients
- 12 ounces linguine
- 2 tablespoons olive oil
- 12 ounces Italian sausage (mild or spicy, casings removed)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- 3 cloves garlic
- 0.5 teaspoons red pepper flakes
- 0.5 cups white wine (or chicken broth)
- 0.5 cups heavy cream
- 0.25 cups parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the linguine and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it into small pieces as it cooks, until browned and cooked through, about 5-7 minutes. Transfer the sausage to a plate and set aside.
In the same skillet, add the red, yellow, and orange bell peppers. Sauté for 5-6 minutes, stirring occasionally, until the peppers are tender and slightly caramelized.
Add the minced garlic and red pepper flakes to the skillet. Cook for 1-2 minutes, stirring frequently, until fragrant.
Deglaze the skillet with the white wine (or chicken broth), scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes.
Lower the heat to medium, then stir in the heavy cream and parmesan cheese until combined and smooth. Return the cooked sausage to the skillet and toss to coat in the sauce. Season with salt and black pepper to taste.
Add the cooked linguine to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
Just before serving, sprinkle the dish with fresh parsley for a bright finish. Serve hot with additional parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 6183 mg | 269% | |
| Total Carbohydrate | 151.8 g | 55% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 13.7 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 849 mg | 65% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2420 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
