with Sweet Bell Peppers and Parmesan
Juicy pork sausage and garlic create a savoury flavour base for this classic pasta sauce. Enhanced with sweet peppers, chili and Parmesan cheese, this recipe is so simple and delicious, you'll want it to become part of your weekly repertoire. Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Zucchini • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Yellow onion • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Chili flakes • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Mild Italian Sausage, uncased
250 g
Linguine
170 g
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Zucchini
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Chicken Broth Concentrate
1 unit(s)
Zesty Garlic Blend
7 g
Italian Seasoning
2.15 g
Chili Flakes
4 g
Sugar
0.5 tsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.063 tsp
- Bring a large pot of salted water to a boil over high.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then sausage.
- Cook for 4-7 min, breaking up sausage into smaller pieces, until no pink remains.**
- Meanwhile, to the boiling water, add linguine.
- Cook for 10-12 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.
- When sausage is done, transfer to a plate and set aside.
- To the same pan (from step 2), add 1/2 tbsp (1 tbsp) oil, then zucchini, peppers and onions. Cook for 4-8 min, stirring often, until veggies soften.
- Add Zesty Garlic Blend, half the Italian Seasoning (use all for 4 servings) and chili flakes (if you like). (Like things spicy? Add more chili flakes!)
- Season with salt and pepper, then stir to combine.
- To the pan with veggies, add sausage, crushed tomatoes, broth concentrate and 1/2 tsp (1 tsp) sugar. Stir to combine.
- Reduce heat to medium.
- Simmer for 5-6 min, stirring occasionally, until sauce thickens slightly. (TIP: Partially cover sauce with a lid to prevent splattering.)
- To the pot with linguine, add sauce and reserved pasta water, then toss to combine.
- Divide sausage linguine between bowls.
- Sprinkle Parmesan over top.
850
kcal
Calories
30
g
Fat
10
g
Saturated Fat
106
g
Carbohydrate
23
g
Sugar
12
g
Dietary Fiber
41
g
Protein
85
mg
Cholesterol
1580
mg
Sodium
0.2
g
Trans Fat
1950
mg
Potassium
300
mg
Calcium
7.5
mg
Iron
with Pesto, Spinach and Parmesan
