Receta de pasta linguine
¡Linguine en tu mesa en 30 minutos y mejor que en cualquier restaurante! ¡Esta receta de linguine se convertirá sin duda en una de las favoritas de la familia! Es fácil, cremosa, reconfortante, sabrosa y deliciosa para chuparse los dedos. Esta receta de linguine rebosa pasta al dente y salchicha italiana picante envuelta en una DIVINA salsa cremosa de tomates secos y alcachofas, lo que significa que no podrás creer el nivel de exquisitez que sale de tu cocina. Esta pasta linguine es una comida reconfortante, cremosa y adictiva que además resulta sumamente versátil, por lo que puedes cambiar las alcachofas por tus verduras favoritas o cambiar la salchicha por tu proteína favorita o prescindir de ella por completo. Los fideos linguine también se recalientan de maravilla para una cena preparada con antelación, para llevar al trabajo o para los almuerzos durante toda la semana, porque una sola comida no basta.
Ingredientes
- 1 pound linguine
- 1 pound Hot Italian sausage or hot turkey sausage (casings removed)
- 1 small onion, chopped
- 4 oz. sun-dried tomatoes in oil (rinsed, roughly chopped (1 cup))
- 1 15 oz. can/jar artichoke hearts, NOT marinated (drained and roughly chopped)
- 4-6 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 3 tablespoons all-purpose flour
- 2 1/2 cups low sodium chicken broth
- 1 cup half and half
- 1 1/2 teaspoons chicken bouillon or better than bouillon
- 1 1/2 teaspoons dried basil
- 1 tsp EACH dried oregano, dried parsley
- 1/2 tsp EACH dried thyme
- 1/4 teaspoon pepper, salt
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Preparación
- 1
Cook pasta al dente according to package directions in salted water. Remove 1 cup pasta water before draining. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
- 2
Meanwhile, heat 1 tablespoon oil from sun-dried tomatoes jar in a large pan over medium high heat. Once hot, add sausage and onions and cook while breaking up sausage.
- 3
Once the sausage is almost cooked through, add sun-dried tomatoes, artichoke hearts and optional red pepper flakes and cook for an additional 2 minutes; add garlic and cook 30 seconds. Dab off some of the grease if you like, then sprinkle in flour and cook while stirring for 1 minute (it will be thick).
- 4
Turn heat to low then slowly whisk in chicken broth and half and half, stirring constantly until smooth. Stir in chicken bouillon and all spices then increase heat to medium high to bring sauce to a simmer. Simmer until thickened, stirring often, 5-10 minutes.
- 5
Once thickened, reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted.
- 6
Stir in pasta until well coated. Add additional reserved pasta water a little at a time if needed to reach desired consistency. Garnish with additional Parmesan if desired.
- 7
Taste and season with additional salt, pepper and/or red pepper flakes to taste. Garnish with freshly
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