Linguine with Sausage in a Rosy Sauce

A rose by any other name might be just a rose but the blushing rose sauce on this pasta really makes it rock and roll. I'm telling you, it's some tasty.

A simple marinara sauce enriched with beef consomme and spiced up with sweet Italian sausage to satisfy my resident carnivore and finished at the very end with a touch of cream, it's the kind of dish that's ready in a flash and tastes like it took hours to prepare. Another big plus is the fact you can disguise veggies like zucchini, bell peppers and mushrooms too if you happen to have them on hand and the non-veggie lovers will hardly even know they're there. That's always a good thing around here because although we tend to eat a lot of salads, veggies take second fiddle to anything with meat or pasta or potatoes or just about anything else for that matter.

Linguine with Sausage in a Rosy Sauce (an original from JBug’s Kitchen Antics)

2 tablespoons olive oil

1 large red bell pepper, diced

1/2 large yellow onion, diced

3 cloves garlic, minced

1 pound sweet Italian sausage (bulk, no casings)

1 medium zucchini, diced

1/2 teaspoon red pepper flakes

1/2 teaspoon basil

1/2 teaspoon Italian seasoning

1 can beef consommé

1-1/2 cups crushed tomatoes

1/2 cup heavy cream

Salt and coarse ground black pepper to taste

1 pound linguine, cooked to al dente

Freshly grated parmesan cheese

In a large sauté pan heat olive oil over medium high heat. Add diced bell pepper, onion and garlic and cook until onion is softened – about 5 minutes. Add Italian sausage and cook, crumbling with a fork until meat is no longer pink. Stir in zucchini, red pepper flakes, basil, Italian seasoning, beef consommé and crushed tomatoes. Bring mixture to a boil, then lower heat and simmer (uncovered) for 15 to 20 minutes or until sauce is thickened. Stir in cream. Taste sauce for seasoning and add salt and pepper as needed. Serve over linguine and pass the freshly grated parmesan cheese. Serves 4 to 6. 

A year ago - Thai Chicken Salad with Rice Noodles

Two year's ago - Chicken Paillards with Clementine Salsa on Spinach

Comments

[Lea]

Pretty Pasta! Love how you added cream - that is pure JBug! And sneaking in the veg - brilliant! Don't think you could get away with peas though - hehehehehe.

[June]

Lea - funny you should mention peas. I just bought a package to enjoy next week while Big Guy's hiking the Grand Canyon.

[Lorraine]

What a lovely plate of pasta. Can't go wrong with sausage, zucchini and tomato, and Lea is right, the cream is so you.

[June]

You can take the farm girl away from the dairy, but you can't take the dairy away from the farm girl. You're right - the cream is "me".