I recently picked up some Gruyere & roasted garlic chicken sausage and decided to toss them with pasta, roasted bell peppers, pine nuts, spinach, and feta cheese. The flavorful sausage, the sweet peppers, the nutty pine nus, and the salty cheese were a match made in heaven. We all, especially my husband and I, loved this pasta. I shared the leftovers with a friend for lunch the following day and it was fantastic.Linguine with Roasted Bell Peppers, Chicken Sausage, Spinach, and Feta: Recipe and photos by For the Love of Cooking.net Inspired by Kyle Smith
- Linguine, cooked per instructions
- 1 tbsp + 1 tsp of olive oil (divided)
- 4 chicken sausages, sliced
- 2 cloves of garlic, minced
- Dash of crushed red pepper flakes
- Several roasted bell peppers, sliced
- Handful of baby spinach, chopped
- 1-2 tbsp toasted pine nuts
- Sea salt and freshly cracked pepper, to taste
- Feta cheese
Cook linguine per instructions in salted water.
While the pasta is cooking heat 1 tsp of olive oil in a large skillet. Add the sliced sausage and cook for 4-5 minutes or until golden brown. Remove the sausage from the skillet then add the remaining 1 tbsp of olive oil to the skillet; add the minced garlic and crushed red pepper flakes then cook, stirring constantly, for 1 minute.
Drain the pasta, reserving about 1/4 cup of the liquid. Place the linguine into the skillet with the minced garlic, add the sausage, roasted bell peppers, pine nuts, and spinach; season with sea salt and freshly cracked pepper, to taste then add a bit of the reserved pasta water. Toss to coat and cook until warmed through. Serve with feta cheese sprinkled on top. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net