Linguine Gnocchi Di Salsiccia Recipe
cheese peppers & garlic in a tomato sauce with fresh linguine
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Ingredients
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Pasta & Gnocchi
Sausage & Vegetables
Tomato Sauce
Cheese & Finish
Method
Pasta & Gnocchi
- 1
Bring water to a boil
Fill a large pot with at least 4 quarts of water, add 2 tablespoons kosher salt, and bring to a rolling boil over high heat.
- 2
Cook gnocchi
When the water is boiling, add the gnocchi first (they take less time). Cook until they float and are tender, about 2–3 minutes. Use a slotted spoon to remove gnocchi to a bowl and reserve 1 cup of the pasta water. Do not overcook; set gnocchi aside.
- 3
Cook linguine
Return the pot to a boil if needed and cook the fresh linguine according to package directions (usually 2–4 minutes) until al dente. Reserve 1/2 cup of the starchy pasta water before draining. Immediately toss the drained linguine with 1 tablespoon olive oil to prevent sticking and keep warm.
Sausage & Vegetables
- 4
Brown the sausage
Heat a large wide skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil. Add the sausage (removed from casings, broken into bite-sized pieces) and cook, stirring and breaking up, until nicely browned and cooked through, about 6–8 minutes. Transfer cooked sausage to a bowl and leave rendered fat in the pan.
- 5
Sauté aromatics and peppers
Reduce heat to medium. Add the remaining 2 tablespoons olive oil to the pan (if needed). Add the chopped shallot and sauté 2 minutes until translucent. Add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant. Add the sliced red and yellow peppers and a pinch of salt and sauté until peppers are tender-crisp, about 5–6 minutes.
- 6
Season
Return the browned sausage to the pan with the peppers, stir to combine, and cook 1–2 minutes to marry flavors. Add black pepper to taste.
Tomato Sauce
- 7
Build the sauce
Push the sausage and peppers to one side of the pan (or remove briefly). Add the tomato paste to the empty space and cook 1 minute to deepen flavor. Pour in the passata (or crushed tomatoes) and chicken stock, stirring to incorporate the tomato paste. Add dried oregano, torn basil (reserve a few leaves for garnish), 1 teaspoon salt, and 1/2 teaspoon sugar if using. Bring to a gentle simmer.
- 8
Simmer
Lower heat to medium-low and simmer the sauce, uncovered, for 10–12 minutes to thicken slightly and concentrate flavors. Taste and adjust salt, pepper, or sugar as needed.
- 9
Finish sauce
Stir in 2 tablespoons butter and half of the grated Parmesan until melted and incorporated to give the sauce a silky finish. If the sauce is too thick, add reserved pasta/gnocchi water 1–2 tablespoons at a time to reach desired consistency.
Combine & Finish
- 10
- 11
Add cheeses
Remove pan from heat. Stir in torn fresh mozzarella (if using) so it softens and partially melts, and the remaining grated Parmesan. Toss gently until combined.
- 12
Garnish and serve
Stir in chopped parsley and lemon zest (if using) for brightness. Plate portions and finish with additional grated Parmesan and a few torn basil leaves. Serve immediately.