About the Dish

4 ounces Linguine
8 ounces Smoked Chicken Sausage
1 Onion
8 ounces Sweet Peppers
8 ounces Tomato
1 clove Garlic
3 sprigs Thyme
1/4 cup Heavy Whipping Cream
Per Serving
Calories 610
Total Fat 27 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 155 mg
Sodium 1130 mg
Total Carbohydrates 64 g
Dietary Fiber 8 g
Sugar 12 g
Protein 28 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

English Porter

Water chemistry plays a big part in the beers produced by Reformation Brewing. One of the benefits of having a brewery in Woodstock, GA is drawing water from the Etowah Watershed. It offers a neutral profile water, allowing Reformation to add any desired minerality a beer style might require. In the case of Stark, their take on a traditional English Porter, Reformation adds gypsum and salt to mimic the water of London. English Porters are typified by their dry-roasted profile, which is exemplified in Stark. This dish of chicken sausage and cream will provide some dry roasted bitterness as a contrast to the cream sauce.

Fumin, Petite Rouge, Northwestern Italy

I’m going out on a limb here—you’ve probably never tried wine from Torette in the Valle d’Aosta. It’s grown high up in the alps of Northwestern Italy, and to say it’s a cool climate growing region is an understatement. In regions like this, reds struggle to ripen and produce tart, floral, medium-bodied wines that just happen to be perfect for pasta. The smoked chicken sausage will match wonderfully with the tart red fruit, and the clean finish will not overwhelm or conflict with creamy pasta


Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Peel, halve and thinly slice onion. • Discard pepper stems and seeds. Thinly slice flesh. • Chop tomatoes. • Peel and mince garlic. • Pick thyme leaves. • Slice sausage.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-9 minutes. • Reserve 1/4 cup cooking liquid. • Drain pasta. Toss with 1/2 teaspoon olive oil.
While pasta cooks: • Place a sauté pan over medium-high heat. Add 1/2 teaspoon olive oil. When oil is hot, add sausage. Cook without disturbing until browned on bottom, about 3 minutes. • Flip sausage. Cook without disturbing until browned on other side, 2-3 minutes. • Transfer sausage to a plate. Discard all but 1/2 teaspoon oil from pan.
• Add onion to pan. Cook, stirring, until onion begins to become tender, about 3 minutes. • Add peppers. Cook, stirring occasionally, until peppers begin to wilt, about 3 minutes. • Add tomatoes. Cook, stirring occasionally, until vegetables are tender, 2-3 minutes. • Stir in garlic. Cook, stirring, until garlic is fragrant, about 1 minute.
• Return sausage to pan. Stir in thyme. • Add half-and-half. Cook, stirring and scraping, 1 minute. • Adjust consistency as desired with reserved cooking liquid. Remove pan from heat. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Divide pasta between 2 plates. • Top with sausage mixture, and enjoy!