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About the Dish

  • Linguine

    Linguine

  • Smoked Chicken Sausage

    Smoked Chicken Sausage

  • Onion

    Onion

  • Sweet Peppers

    Sweet Peppers

  • Tomato

    Tomato

  • Garlic

    Garlic

  • Thyme

    Thyme

  • Half-and-Half

    Half-and-Half

METHOD

1
Place a medium saucepot over high heat, and fill halfway with about 6 cups water. Add 1 teaspoon kosher salt. This is your pasta cooking water.
2
MISE EN PLACE Peel and thinly slice onion. Core, seed and thinly slice peppers. Chop tomatoes. Mince garlic. Pick thyme leaves. Slice sausage.
3
When water boils, stir in pasta. Cook until al dente, 7-9 minutes. Drain, return to pot, and stir in 1/2 teaspoon olive oil. Set aside.
4
While pasta is cooking, heat a sauté pan over medium-high heat. Add 1/2 teaspoon olive oil and sausage. Cook until browned, about 3 minutes per side. Transfer sausage to a plate, and discard all but 1/2 teaspoon oil.
5
Add onion to pan, and cook, stirring frequently, 5 minutes. Add peppers, and cook 5 minutes. Stir in tomatoes and cook, stirring frequently, about 3 minutes. Stir in garlic, and cook 1 minute.
6
Return sausage to pan. Stir in thyme leaves. Pour in half-and-half, scraping the bottom of the pan while stirring, 1 minute. Remove pan from heat. Season to taste with kosher salt and black pepper.
7
Divide pasta between 2 plates. Top with sausage mixture, and enjoy!