Tuscan Sausage Linguine

🥘 Ingredients

• chili flakes
• diced tomatoes
• dried thyme
• garlic
• lemon
• linguine
• olive oil
  1 tbsp
• parmesan
• red onion
• salt
• sweet italian sausage
• zucchini

🍳 Cookware

• large pot
• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of lightly salted water to a boil. Quarter the zucchini lengthwise, then cut into ½-inch pieces. Halve, peel, and finely dice the red onion. Mince or grate the garlic. Cut half the lemon into wedges. Remove the sausage from its casing.
2. 2

   In a medium bowl , combine the vinegar, half the shallot, 1 tsp sugar, and 1/4 cup water until the sugar and salt have mostly dissolved. Set aside to pickle, stirring occasionally.
3. 3

   Cook the linguine: Add the linguine to the boiling water and cook until al dente, about ⏱️ 9-10 minutes .

   linguine
4. 

   4

   Brown the sausage: Heat olive oil in a large pan over medium-high heat. Add the sweet italian sausage and season lightly with salt and pepper. Break up the pieces, and cook until browned, about ⏱️ 6 minutes . Set aside.

   olive oil: 1 tbsp, sweet italian sausage, salt
5. 

   5

   Add the red onion and the zucchini to the same pan and season with salt , pepper, and as many chili flakes as you dare (we used 1/4 teaspoon). Cook over medium heat, until the onions have softened and the zucchini has browned, about ⏱️ 5 minutes . Add the garlic and dried thyme . Cook until fragrant, about ⏱️ 1 minute .

   red onion, zucchini, salt, chili flakes, garlic, dried thyme
6. 

   6

   Add the sausage and diced tomatoes , and season with pepper. Increase the heat to bring the sauce to a boil; once boiling, reduce heat and simmer until the linguine is ready.

   diced tomatoes
7. 7

   Once cooked, drain and add the linguine to the pan with the sauce. Toss to combine, then finish with a squeeze of lemon .

   linguine, lemon
8. 8

   To serve: Plate the pasta and serve topped with parmesan . Serve with lemon wedges on the side!

   parmesan