Linguine alla Panna with Sausage

01Method

1. 1

   Warm olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and beginning to color, about 3 minutes. Stir in the garlic and cook until golden, 1 to 2 minutes. Pour in the white wine and chicken broth and stir to combine. Add Italian seasoning, salt, red pepper flakes, and black pepper. Bring the mixture to a gentle simmer and let it cook for 10 minutes.

2. 2

   Add the tomatoes with their liquid and continue cooking on a low simmer for 30 minutes. Take the pan off the heat and let the sauce cool slightly. Transfer the sauce to a blender and blend until smooth. Taste and adjust seasoning if needed. Return the sauce to the saucepan over the lowest heat setting, then stir in the cream.

3. 3

   Meanwhile, bring a large pot of salted water to a boil. Cook the linguine until al dente, 8 to 10 minutes.

4. 4

   In a separate skillet over medium heat, cook the sliced sausage until browned and warmed through, 3 to 5 minutes.

5. 5

   Drain the pasta and fold it into the cream sauce until well coated.

6. 6

   Portion the pasta into individual bowls or plates, arrange the sausage slices on top, and finish with basil chiffonade and shaved Parmesan.