Chicken Sausage Linguine

Name: Chicken Sausage Linguine with Zucchini and Chili Oil
Yield: 2 servings
Ingredients: 1 Onion; 1 Zucchini; 3 clove Garlic; 1 unit Linguine; 1 unit Chili Flakes; 1 unit Italian Chicken Sausage Mix; 1 Tomato; 1 Parmesan Cheese; 1 unit Italian "So Delizioso" Seasoning; 8 tsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper

with Zucchini and Chili Oil

By Recipe0 System

Linguine: the undisputed BEST, MOST DELICIOUS WAY to deliver herb-flecked chicken sausage, sauteéd zucchini, and homemade chili oil straight to your mouth. Now, when it comes to the best delivery method...let’s just say we’re not in agreement. Hank in Accounting swears by the age-old fork twirl, while Betty in Customer Service *must* have a spoon in hand to curate each bite. No matter your approach, deliciousness is guaranteed.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 Zucchini
3 clove Garlic
1 unit Linguine
1 unit Chili Flakes
1 unit Italian Chicken Sausage Mix
1 Tomato
1 Parmesan Cheese
1 unit Italian "So Delizioso" Seasoning
8 tsp Olive Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry all produce. Trim ends from zucchini, then medium dice. Peel and finely chop garlic. Peel and medium dice onion. Once boiling, add pasta to pot and cook until al dente, 10-12 minutes. Reserve 1 cup pasta cooking water, then drain.
2

In a small bowl, combine 2 TBSP olive oil, 1⁄4 tsp garlic, and 1⁄2 tsp chili flakes. Microwave until sizzling, about 30 seconds.
3

Heat a drizzle of olive oil in a large pan over high heat. Add zucchini and a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, about 5 minutes. Turn off heat; transfer to a small bowl. Heat another drizzle of olive oil in same pan over medium-high heat. Add onion, remaining garlic, and a pinch of salt and pepper. Cook, stirring occasionally, until lightly browned and softened, about 3 minutes.
4

Add sausage, half the seasoning, and a pinch of remaining chili flakes to pan. Cook, breaking up meat into pieces, until browned, about 5 minutes.
5

Stir 1⁄4 cup tomato paste (we sent more) and another pinch of salt and pepper into pan. Cook until fragrant, about 1 minute. Stir in reserved pasta cooking water and bring to a simmer. Once simmering, cook until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter until melted.
6

Add drained pasta, cooked zucchini, and half the Parmesan to pan; gently toss to combine. Taste and season with salt and pepper. Divide finished pasta between plates and sprinkle with remaining Parmesan. Drizzle with as much chili oil as you’d like.