Linguine Pasta Recipe

Linguine on your table in 30 minutes and better than any restaurant! This Linguine recipe is guaranteed to become a repeat family favorite! It’s easy, creamy, comforting, flavorful and lick-the-plate scrumptious! This Linguine recipe is busting with al dente pasta and hot Italian sausage enveloped in DIVINE creamy sun-dried tomato, artichoke sauce AKA you will not believe the level of deliciousness coming out of your kitchen! This Linguine pasta is creamy addictive comfort food that also happens to be extremely versatile so you can swap the artichokes with your favorite veggies or swap the sausage for your favorite protein or omit it altogether. The Linguine noodles also reheat beautifully for make ahead dinner or meal prep or lunches throughout the week – because one meal is not enough

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Cook 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. 2Meanwhile, 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. 3Once 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. 4Turn 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. 5Once thickened, reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted.
6. 6Stir 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. 7Taste and season with additional salt, pepper and/or red pepper flakes to taste. Garnish with freshly