Italian Sausage Linguine

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This post is dedicated to Leo, who has been pestering me for this recipe since he tasted it almost a week ago. I must apologise for the sub-par photo, it was late, I was starving and I had to use the flash. I know, I know, no flash – it’s the first rule of food photography. Anyhow, let me assure you that this a mighty tasty pasta dish. Easy to throw together and so delicious. It also falls under my bachelor-friendly recipe category; I’ve had a few requests for simpler recipes, so Jon and Darren, if you’re reading, this is also for you!

• 6 Italian sausages, meat removed from the casings
• 1 medium brown onion, finely diced
• 3 cloves garlic, crushed
• Olive oil
• 700 ml tomato pasta sauce
• 1/2 cup water
• 4 tablespoons finely chopped Italian parsley
• 1/4 cup grated parmesan cheese, plus extra to serve if desired
• 1/4 cup thickened cream
• 1 packet dried linguine, cooked according to packet instructions

1. In a large chef’s pan or deep fry pan, heat a little olive oil and saute the sausage meat, breaking it up with a spatula as it browns.
2. When the meat just starts to brown, add the onion and garlic and cook until the onion has softened.
3. Add the water to deglaze the pan and then add the tomato sauce.
4. Reduce heat to medium-low and simmer until the sauce has reduced to desired consistency and the meat is cooked through. (I like to simmer mine for about 30 – 45 minutes.)
5. Use this time to bring some water to the boil and cook your linguine.
6. At this stage, check for seasoning. Generally it will not require any additional seasoning as the sausage meat has already been seasoned. Feel free to add extra pepper, chilli, dried Italian herbs or salt if you feel the sauce needs it.
7. Add the parmesan and 2 tablespoons of the parsley and stir through until the cheese has completely melted. Add the cream and mix through until combined.
8. Toss the linguine through the sauce and serve with the remaining parsley and extra parmesan if desired.