Summer

Linguine with Blistered Sungold Tomatoes, Smoked Sausage, and Basil

by:
June 17, 2021
4
4 Ratings
Linguine with Blistered Sungold Tomatoes, Smoked Sausage, and Basil
Photo by Mark Weinberg
  • Serves 4
What You'll Need
Ingredients
  • 2 tablespoons olive oil
  • 1 rope (13 1/2 ounces) smoked sausage, diced
  • 3/4 pound linguine
  • 1 pint baby sungold or cherry tomatoes
  • 2 cloves garlic, thinly sliced
  • 1/4 cup grated Pecorino cheese, plus more to serve
  • Small handful of torn basil, about 4-5 leaves
Directions
  1. Bring a large pot of water to a boil.
  2. While the water comes to a boil, start the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the sausage and cook until it begins to brown, about 7 minutes. Remove and set aside.
  3. Add 2 tablespoons of the salt and bring back to a rolling boil. Add the pasta and cook until al dente according to package directions.
  4. While the pasta cooks finish your sauce. Add the tomatoes to the skillet and cook until they begin to burst, about 6 minutes. Add the garlic and cook until pale golden, about 2 minutes. Add the sausage back to the skillet with its drippings and toss the mixture together.
  5. Add the pasta directly to the skillet and toss, adding in ¼ cup of pasta water or more (up to 1 cup) as needed to loosen up the sauce. Add in the Pecorino cheese and toss again. Season with salt and pepper.
  6. Plate in bowl and top with basil. Pass Pecorino at the table, if desired.
Tags:

See what other Food52ers are saying.

Popular on Food52

2 Reviews

SS
SS June 17, 2021
I added a sprinkle of hot pepper flakes (about 1/4 tsp) when I added the garlic because I was worried it would be too bland. I also worried about the large amount of salt called for in the pasta water since we would use some of the water later in the final dish so I reduced the water's salt to 1 Tbsp and I'm glad I did that. Between the sausage, the pasta water, and the cheese there is plenty of salt seasoning! I also found that it was really heavy on sausage so I'd reduce that to 1/2 or 2/3 of the original amount next time.
 
guion
guion July 1, 2017
I prefer to print the recipes- it would be GREAT if the food photo printed also!
So we can see what the recipe is supposed to look like!
Regards- Thank-you