Roasted Tomato and Sausage Linguine
By 
Red Grapefruit and Avocado Salad
You’ll Need
- 4 mild Italian sausages
- ⅓ white onion, finely chopped
- ½ tsp garlic, finely chopped
- 2 cups button or mixed field mushrooms, quartered
- 6 Tbsp olive oil
- ½ cup freshly squeezed lemon juice or white wine
- 2 cups roughly chopped arugula
- 2 pints of cherry tomatoes
- 2 packages linguine pasta (fresh or dried)
- Grated parmesan cheese for topping
- Salt and pepper to taste
Prep and Cook
- Preheat oven to 400 degrees.
- In a large pot of boiling, salted water, cook linguine until al dente.
- Drain pasta, reserving ¾ cup of pasta water.
- Place cherry tomatoes on rimmed baking sheet and bake for 20 minutes or until one or two tomatoes are wrinkling and soft, but not bursting.
- While tomatoes are cooking, heat 1 Tbsp olive oil in skillet over medium heat.
- Using a sharp knife, slice sausages into 1 cm thick rounds.
- Cook sausage slices in skillet on medium heat for about 15 minutes or until cooked through.
- Set aside and reserve juices and brown bits.
- Deglaze the pan with 1 Tbsp of white wine or lemon juice to pick up all the brown bits.
- In the same skillet, add the remaining olive oil and saute onions, garlic and mushrooms on medium heat for about 15 minutes or until mushrooms are soft.
- Add sausages to mushroom mixture while adding pasta water gradually and allowing the sauce to thicken slightly.
- Pour mushroom mixture onto drained noodles and stir in the roasted tomatoes, fresh arugula and lemon juice or wine. Mix all ingredients together on high heat for two minutes or until pasta is warmed again.
- Serve immediately.
- Add salt and pepper and serve with freshly grated parmesan.
