ingredients
- 12 oz. linguine
- 2 Andouille sausages
- 1 1/2 c. broccoli rabe
- 1/2 c. cherry tomatoes
- 2 T. Mezzetta® hot cherry peppers (diced)
- 1 T. juice from the jar of Mezzetta® hot cherry peppers
- 1/3 c. Mezzetta® julienne sun dried tomatoes (drained)
- 1/4 c. Mezzetta® Extra Virgin Olive Oil
- 1/2 c. Mezzetta® roasted red pepper strips
- 3 cloves of garlic (thinly sliced)
- 1/8 tsp. red chili flakes
- Salt & pepper to taste
- Parmesan
- *Calculated ingredients may not always be as accurate as the original recipe.
preparation
Salt a pot of water and bring it to a boil for the pasta. Cook the pasta according to the package instructions.
Bring a separate pot of water to a boil and blanche the broccoli rabe, cooking only for several minutes. Drain and reserve.
In a skillet on medium high heat, add the 1/4 cup olive oil. Once the oil is hot, add the sliced garlic and fry until crisp and golden brown, approximately 2 minutes. Remove the garlic from the oil, and reserve the oil.
Slice the sausages into1/4” thick pieces and sauté in the olive oil on medium heat.
Add the broccoli rabe, peppers, sun dried tomatoes, and cherry tomatoes. Cook for several minutes. Add the chili flakes, garlic and pasta.
Remove from the heat and toss together to coat. Season with salt and pepper to taste.
If you’d like, garnish the dish with additional chili flakes and parmesan cheese.
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