Sausage linguine with courgette and garlic

Name: Sausage linguine with courgette and garlic
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1 tbsp olive oil; 8 sausages, each cut into 4 pieces; 1 large onion, sliced; 3 garlic cloves, sliced; 300ml crème fraîche; 2 courgettes; 350g linguine; chopped fresh parsley to serve

Easy
August 2012

Easy
August 2012

Serves 4
Takes 20-30 minutes

Georgina Fuggle’s easy recipe for creamy sausage linguine with courgettes and garlic is the quick midweek meal that’s guaranteed to be a family favourite.

For more recipes by Georgina, see her twist on toad in the hole or sausage and potato frittata.

Nutrition: per serving

Calories: 912kcals
Fat: 55.9g (28.9g saturated)
Protein: 28.9g
Carbohydrates: 71.8g (7.5g sugars)
Fibre: 5.1g
Salt: 2.2g

Nutrition: per serving

Calories: 912kcals
Fat: 55.9g (28.9g saturated)
Protein: 28.9g
Carbohydrates: 71.8g (7.5g sugars)
Fibre: 5.1g
Salt: 2.2g

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Ingredients

1 tbsp olive oil
8 sausages, each cut into 4 pieces
1 large onion, sliced
3 garlic cloves, sliced
300ml crème fraîche
2 courgettes
350g linguine
chopped fresh parsley to serve

1 tbsp olive oil
8 sausages, each cut into 4 pieces
1 large onion, sliced
3 garlic cloves, sliced
300ml crème fraîche
2 courgettes
350g linguine
chopped fresh parsley to serve

Method

Heat the oil in a frying pan and fry the sausages until cooked through. Remove.
In the same pan, sauté the onion and garlic until translucent. Return the sausages to the pan, stir in the crème fraîche and heat gently for 2-3 minutes.
Grate the courgettes into the sauce, then stir. Plunge the linguine into a large pan of boiling salted water and cook for 7-8 minutes until al dente. Drain, then toss through the sauce until well combined. Season, then serve immediately, sprinkled with the parsley.

Method

Heat the oil in a frying pan and fry the sausages until cooked through. Remove.
In the same pan, sauté the onion and garlic until translucent. Return the sausages to the pan, stir in the crème fraîche and heat gently for 2-3 minutes.
Grate the courgettes into the sauce, then stir. Plunge the linguine into a large pan of boiling salted water and cook for 7-8 minutes until al dente. Drain, then toss through the sauce until well combined. Season, then serve immediately, sprinkled with the parsley.

Recipe By

Georgina Fuggle

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