Sausage and Chicory Linguine
Sausage and Chicory Linguine

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 1 package (375 g) linguine
  2. 10 mL (2 tsp.) condensed 25%-less-salt chicken broth
  3. 15 mL (1 tbsp.) Compliments olive oil
  4. 4 hot Italian sausages, casing removed and meat crumbled
  5. 2 cloves of garlic
  6. 125 mL (½ cup) Compliments Sundried Tomatoes cut into strips
  7. 1 L (4 cups) packed, coarsely chopped chicory
  8. lemon zest
  9. To taste, Freshly ground pepper
  10. for garnish, freshly grated Romano cheese

Directions

  1. Cook pasta in a saucepan of boiling, unsalted water according to package directions. Drain and reserve 250 mL (1 cup) of cooking water. Mix condensed chicken broth into cooking water and set aside. In the same saucepan, heat oil over medium heat and add sausage meat. Fry for 3 minutes.
  2. Add garlic, sundried tomatoes and 125 mL (½ cup) of pasta cooking water. Cook for 5 minutes, stirring occasionally, until sausage meat is cooked. Add pasta, chicory and remaining pasta cooking water. Sprinkle with lemon zest and pepper to taste. Stir gently for about 3 minutes to heat through.
  3. Serve in large pasta bowls and sprinkle with grated Romano cheese.

Tip: Vary the sausages! Try mild Italian, tomato and basil, or herb sausages. Look for our complete line of European sausages at your local IGA.

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