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Spicy Linguini with Sausage and Roasted Red Peppers

Author: Christopher Kosovich

Ingredients

  • 14 oz hot Italian sausage
  • 1 teaspoon olive oil
  • 1/3 cup chopped onion
  • 12 oz jar roasted peppers in water diced
  • 4 cloves garlic smashed
  • kosher salt and black pepper
  • 1 1/2 cups crushed tomatoes
  • 1/2 cup low-sodium chicken broth
  • 9 oz linguini
  • 2 tbsp grated Pecorino Romano plus more for serving
  • 1 tbsp fresh chopped parsley

Instructions

  • Heat a large skillet over medium heat and cook the sausage until browned and cooked through, breaking it up as it cooks. Drain oil as desired and set aside.
  • Add the oil, onions, roasted peppers, garlic and kosher salt and black pepper to the skillet and cook until golden, 4 to 5 minutes.
  • Add the tomatoes and chicken broth and return the sausage to the skillet. Bring to a boil, reduce heat and simmer on low 15 minutes.
  • Meanwhile cook the pasta in a large pot of salted water according to package directions.
  • Drain and toss with the sauce and Pecorino cheese, cooking and stirring about 2 minutes on low to combine flavors.
  • Finish with chopped parsley and serve with more cheese on the side, if desired.