Sausage with Linguine in a Pesto Cream Sauce

By exdircomp

Ingredients

• 1 pound linguine
• 1/4 cup kosher salt
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 1/2 pounds sausage grilled
• 1 1/2 teaspoons salt, and pepper divided
• 1 cup finely chopped yellow onion
• 1 tablespoon minced garlic
• 1 1/2 cups heavy cream
• 1/2 cup pesto
• 1/2 cup reserved pasta cooking water
• 2 tablespoons chopped parsley leaves
• 1/4 cup grated Parmesan

Preparation

Step 1

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Boil sausage until cooked. Brown on grill. Once the butter has melted, Remove the sausage from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining salt and pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the sausage, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately.