Ingredients
Scale
- 2 Schneider sausages, sliced
- 2 tbsp oil or pork lard
- 1 red bell pepper, diced
- 1 yellow onion, finely chopped
- 2 tbsp butter
- 2 tsp salt, divided
- 2 tbsp tomato paste
- 2 cups heavy cream
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1/2 tsp black pepper
- 250 g cooked linguine pasta
- 1/3 cup reserved pasta water
- Optional: freshly chopped parsley & grated parmesan for garnish
Instructions
- Heat oil or pork lard in a large skillet over medium-high heat. Add the sliced Schneider sausages and cook until browned, about 4–5 minutes. Transfer to a plate.
- In the same skillet, add the diced red bell pepper and finely chopped yellow onion. Cook until soft and slightly caramelized, about 5 minutes.
- Stir in the 2 tbsp butter, 1 tsp of the salt, garlic powder, smoked paprika, and black pepper. Cook for 1 minute until fragrant.
- Mix in the 2 tbsp tomato paste and cook for 1 minute. Pour in the 2 cups heavy cream and stir to combine, scraping any brown bits from the pan.
- Lower the heat and let the sauce simmer for 3–5 minutes until it thickens slightly. Taste and add the remaining 1 tsp salt as needed.
- Return the browned sausage to the skillet. Add the cooked linguine and 1/3 cup reserved pasta water. Toss everything together until the pasta is coated and the sauce clings to the noodles, heating through for 1–2 minutes.
- Plate the pasta, then top with freshly chopped parsley and grated parmesan if using. Enjoy warm.
Notes
Make it vegan by using plant-based sausage and coconut milk. Store leftovers for up to 3–4 days in the fridge and freeze the sauce without pasta for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None