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LINGUINE - SAUSAGE - Linguine with Sausage, Greens and Egg Pan Sauce
Nb persons: 4
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| Linguine with Sausage, Greens and Egg Pan Sauce Better Homes and Gardens Aug 2012 Start to Finish: 23 min. | |
| 12 oz. | fresh or 8 oz. dried linguine pasta |
| 4 uncooked organic sweet or spicy Italian sausage links, skin removed (1 lb.) | |
| 1 clove | garlic, finely chopped |
| 4 | egg yolks |
| ½ cup | whole milk |
| half-and-half, alternative | |
| light cream, alternative | |
| ½ cup | freshly grated Parmigiano-Reggiano cheese, (about 3 oz.) |
| 2 tsp. | finely shredded lemon peel, (from 1 lemon) |
| ¼ tsp. | sea salt |
| ¼ tsp. | freshly ground black pepper |
| 2 cups | coarsely chopped mustard greens or turnip tops |
| Handful fresh flat-leaf Italian parsley leaves | |
| ¼ cup | shaved Parmigiano-Reggiano |
1. Bring a large pot of generously salted water to a boil. Cook linguine according to package directions. Drain, reserving ½ cup cooking liquid. Return to pot; cover to keep warm.
2. Meanwhile, for pan sauce, cut sausage into little blunt-edged meatballs. In a large skillet cook sausage over medium-high heat until golden brown all over, about 5 minutes, adding garlic for the last minute of cooking. Set aside.
3. In a medium bowl whisk together the egg yolks, milk, ½ cup grated cheese, the lemon peel, salt, and pepper. Add to the pot with the pasta. Add the hot sausage and chopped greens. Toss it all together, and let the heat from the pot and the linguine cook and thicken the egg to a silky sauce. Add ¼ to ½ cup reserved pasta water to loosen. Toss with the parsley and shaved cheese. Serve immediately in shallow bowls or plates.
Makes 4 servings
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