Description
This Pasta Calabrese recipe features a rich and creamy tomato-based sauce with a spicy kick from Calabrian chile spread and savory Italian sausage. Perfectly cooked linguine tossed in a flavorful sauce makes for a comforting and hearty Italian-inspired meal ready in just 35 minutes.
Ingredients
Scale
Sauce and Meat
- 1 lb Italian sausage (casings removed)
- 1 (24-oz) jar marinara sauce
- 2 tsp dried basil
- 2 Tbsp dried minced onion flakes
- 1½ Tbsp minced garlic
- 1 cup heavy cream
- 1 to 2 Tbsp Good & Gather Signature Tomato Garlic and Calabrian Chile Spread (or to taste)
- Salt and pepper (to taste)
Pasta
- 1 lb package linguine pasta (cooked and drained)
Garnish
- Grated Parmesan cheese (to taste)
- Fresh basil (optional)
Instructions
- Cook the Sausage: In a large skillet or Dutch oven, cook Italian sausage over medium-high heat until no longer pink, about 6-8 minutes. Drain any excess grease carefully to keep the sauce from becoming oily.
- Add Garlic and Sauce Ingredients: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Stir in the marinara sauce, dried basil, dried onion flakes, Calabrian chile spread, and heavy cream. Mix thoroughly to combine all the flavors.
- Simmer the Sauce: Season the sauce with salt and black pepper to taste. Reduce the heat to medium-low and let the sauce simmer gently for 15 to 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the linguine pasta and cook according to package instructions until al dente, usually 9-11 minutes. Drain the pasta well.
- Combine and Serve: Transfer the drained pasta to a serving bowl and pour the Calabrese sauce over it. Toss gently to coat the pasta evenly. Garnish with grated Parmesan cheese and fresh basil leaves if desired. Serve immediately while hot.
Notes
- You can adjust the amount of Calabrian chile spread to control the spice level.
- Draining excess grease from the sausage helps maintain a balanced sauce consistency and flavor.
- For a lighter alternative, you can substitute half-and-half for the heavy cream, but the sauce will be less rich.
- If fresh garlic is unavailable, minced garlic from a jar works as a substitute.
- Reserve a small cup of pasta water before draining in case the sauce needs thinning.
- Garnishing with fresh basil and Parmesan adds extra depth and presentation appeal.
