Linguine with Sausage, Greens and Egg Pan Sauce
ounces fresh or 8-oz dried linguini pasta
ounces uncooked organic sweet or spicy Italian sausage links, skins removed (1 lb)
clove garlic, finely chopped
cup whole milk, half-and-half, or light cream
cup freshly grated Parmigiano-Reggiano cheese (about 3 ounces)
teaspoons finely shredded lemon peel (from 1 lemon)
teaspoon freshly ground black pepper
cups coarsely chopped mustard greens or turnip tops
Handful fresh flat-leaf Italian parsley leaves
cup shaved Parmigiano-Reggiano
- Bring a large pot of generously salted water to boiling. Cook linguine according to package directions. Drain, reserving 1/2 cup cooking liquid. Return to pot, cover to keep warm.
- Meanwhile, for pan sauce, cut sausage in little blunt-edge meatballs. In a large skillet cook sausage over medium-high heat about 5 minutes, until golden brown all over, adding garlic during last minute of cooking time. Set aside sausage.
- In a medium bowl whisk together the egg yolks, milk, 1/2 cup grated cheese, the lemon peel, salt, and pepper. Add to the pot with the pasta. Add the hot sausage and chopped greens. Toss all ingredients together, letting heat from pot and linguine cook and thicken egg to a silky sauce. Add 1/4 to 1/2 reserved pasta water to loosen. Toss with the parsley and shaved cheese. Serve immediately in shallow bowls and plates. Makes 4 servings.
Nutrition Facts(Linguine with Sausage, Greens and Egg Pan Sauce)
- Per serving:
- 828 kcal cal.,
- 51 g fat
- (21 g sat. fat,
- 6 g polyunsaturated fat,
- 21 g monounsatured fat),
- 343 mg chol.,
- 1433 mg sodium,
- 51 g carb.,
- 3 g fiber,
- 3 g sugar,
- 41 g pro.
- Percent Daily Values are based on a 2,000 calorie diet