{make} linguine with sausage and an easy egg sauce

pasta picWhen J & I started dating we lived an hour away from each other.  We would hang out on the weekends, but very rarely saw each other during the week.  I can still remember right when we started dating when J brought up the importance of communication and wanting to set up a day of the week where we set aside the time to have a good phone conversation.  It quickly became a part of each other’s schedules and Wednesday night was ‘our night’ even if only over the phone.  When I moved closer, we turned our Wednesday night phone call into our Wednesday date night.  Because both of us are homebodies, most of our date nights involve taking turns trying new recipes.  We both love to cook and to try new things. Most of the ‘makes’ on From Hands to Heart come from these date nights…

Last week we tried Linguine with Sausage and an Easy Egg Sauce.  This came from one of the newly wed cookbooks I received at the bridal shower.

– 1 lb high-quality sweet or spicy Italian sausage
– 2 tbsp extra-virgin olive oil
– sea salt and freshly ground pepper
– 1 lb linguine pasta, fresh or dried
– 4 large egg yolks
– 1/2 cup whole milk
– 3/4 cup grated parmesan
– grated zest of 1 lemon
– handful of chives or fresh parsley, chopped

1. Cut or slice the skins of the sausage, and peel back the skins.  Cut the sausage into blunt-edged meatballs.
2. Heat the olive oil in large frying pan over medium-high heat and fry the sausages until golden brown all over, about 5 minutes.
3. Meanwhile, cook the linguine in boiling salted water until it is just al dente, 3 to 5 minutes for fresh and 10 to 12 for dry.
4. Whisk together the egg yolks, milk, half the grated cheese, pepper, and the lemon zest.  Drain the pasta and reserve about 1/2 cup cooking liquid.  Add the pasta back to the pot along with the egg mixture.  Add the hot sausage.  Toss it all together, and let the heat from the pot and the linguine cook and thicken the egg to a silky sauce.  Add 1/4 to 1/2 cup of the reserved pasta water to loosen.  Toss with the remaining cheese and chives/parsley and serve fresh from the stove in shallow bowls or plates.

Personal Suggestions: the only personal suggestion is that I added garlic – I just can’t imagine pasta without garlic!  We also used half italian sausage and half smoked sausage (J liked the smoked and I liked the Italian).



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