Linguine Con Salsiccia Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the linguine and cook according to package instructions for al dente (usually 7–9 minutes for fresh, 9–11 for dried). Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and set aside, keeping warm.

Brown the sausage

Heat a large wide skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil. Crumble the sausage into the pan and cook, stirring and breaking into bite-size pieces, until well browned and cooked through, about 6–8 minutes. Transfer the cooked sausage to a bowl and set aside, leaving rendered fat in the pan.

Sauté vegetables

If the pan is dry, add the remaining 1 tablespoon olive oil. Add the sliced onion and sauté over medium heat until softened and beginning to brown, about 4 minutes. Add the sliced red and green bell peppers and cook until softened and lightly caramelized, about 6–8 minutes more. Stir in the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

Deglaze the pan with 1 cup of dry white wine (or stock), scraping up any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes. Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, dried basil, and 1 teaspoon sugar (if using). Return the browned sausage to the pan. Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to meld flavors and thicken slightly. Taste and adjust seasoning with additional salt and pepper as needed.

Add the drained linguine to the skillet with the sauce (for large pans, transfer sauce to the pasta pot). Add 1/2 to 1 cup of the reserved pasta cooking water as needed to loosen the sauce and help it cling to the pasta. Toss vigorously for 1–2 minutes so the pasta absorbs sauce. Stir in 1 tablespoon unsalted butter and 1 teaspoon extra-virgin olive oil to add gloss and roundness.

Remove from heat and fold in torn fresh basil and about 3/4 cup of the grated cheese, reserving additional cheese for serving. Taste and adjust seasoning. Transfer to warmed plates or a serving bowl and top with remaining cheese and a drizzle of olive oil. Serve immediately.