Italian Turkey Sausage, White Beans & Tomatoes Over Linguine
I adapted this recipe from one I saw online. I added the sausage, fresh tomatoes, and fresh herbs.
I adapted this recipe from one I saw online. I added the sausage, fresh tomatoes, and fresh herbs.
- salt and pepper
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1 medium onion chopped
- 12 ounces italian turkey sausage (see note) removed from casings if links
- 2 large cloves fresh garlic minced
- 4 tablespoons fresh basil finely chopped, divided
- 1 tablespoon fresh thyme leaves minced
- 1 tablespoon fresh oregano minced
- 1/2 teaspoon red pepper flakes
- 4 large ripe plum tomatoes chopped
- 2 15 ounce cans white beans (see note) drained and rinsed
- 1 9 ounce package fresh spinach
- 8 ounces linguine
- parmesan cheese freshly grated
- Carbohydrate 13.9757875272236 g
- Cholesterol 60.895160656 mg
- Fat 22.0169552437443 g
- Fiber 3.29226884784647 g
- Protein 29.0231219189328 g
- Saturated Fat 12.297454920712 g
- Serving Size 1 1 Serving (378g)
- Sodium 1093.04201275743 mg
- Sugar 10.6835186793771 g
- Trans Fat 1.41050585989406 g
- Calories 364 calories
Step-by-step
- Remove sausage from casings in small pieces.
- Heat the oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking up any larger pieces, about 5-7 minutes. Remove to a paper towel-lined plate.
- Add garlic and onion to the skillet. Saute until soft and fragrant, about 5 minutes. Add 2 tablespoons of the basil, add the thyme, oregano and red pepper flakes to the pan and continue cooking for 1-2 minutes.
- Add tomatoes, beans and wine to the pan, bring to a boil and reduce to a simmer. Return sausage to sauce and add spinach, stirring until spinach is wilted. Simmer covered for 15 minutes.
- While sauce is simmering, add linguine to boiling salted water and cook according to package instructions. Drain.
- Add pasta to the sauce in the skillet and stir until thoroughly combined. Toss in remaining 2 tablespoons of basil. Salt and pepper to taste.
- Serve immediately with freshly grated parmesan cheese.
Vibrant red tomatoes, earthy white beans, and browned morsels of turkey sausage cling to strands of linguine under a dusting of sharp parmesan. Rooted in the peasant traditions of the Italian countryside, this rustic combination utilizes simple pantry staples and fresh aromatics to build deep flavor without heavy cream. Building this sauce requires careful attention to thermal management. Searing the sausage over medium heat caramelizes the proteins, creating fond on the bottom of the skillet that incorporates into the wine when deglazed. Adding the delicate herbs like basil too early destroys their volatile aromatic oils through prolonged heat, which is why reserving half of the basil until the final toss preserves its bright, fresh notes.
Technique in Practice
Simmering the sauce covered for 15 minutes allows the canned white beans to absorb the surrounding tomato acidity and meat drippings while softening completely. Undercooking the pasta by one minute ensures it finishes absorbing the starch-thickened sauce directly in the skillet without turning mushy.- Stir the spinach in gradually; dumping it all at once traps excess moisture and dilutes the concentrated wine reduction.
- Deglaze the skillet with dry white wine while the pan is hot, scraping the bottom to release browned bits for maximum depth.
- Check salt levels only after adding the parmesan cheese, as aged cheeses contribute significant sodium to the final dish.
