Recipe information
Yield
Serves 4
Ingredients
2 tablespoons olive oil
1 pound fully cooked smoked sausages (such as hot links), cut diagonally into 1/4-inch-thick slices
1 large onion, chopped
6 large garlic cloves, minced
1 teaspoon dried crushed red pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon rosemary
1 pound linguine
1 1/2 cups canned low-salt chicken broth
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Preparation
Step 1
Heat oil in heavy large skillet over medium-high heat. Add sausages and sauté until brown, about 5 minutes. Using slotted spoon, transfer sausages to paper towels and drain. Add chopped onion, minced garlic, dried crushed red pepper, basil, oregano and rosemary to same skillet and sauté until onion is golden, about 5 minutes. Return sausages to skillet. Season with salt and pepper. Remove from heat.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Pour broth into same pot. Bring to boil. Return pasta to pot. Toss to coat.
Step 3
Transfer pasta and broth to large bowl. Spoon sausage mixture over pasta. Sprinkle with Parmesan cheese and parsley and serve.
