The title of this post would have been super long if I’d listed all of the important ingredients. The whole black olives are my favorite part, followed closely by the spinach, roasted cherry tomatoes from our summer garden and the lemon. The sausage was important to my P.S. but I was so happy with the other flavors I’d have done without the sausage.
I made a version somewhat like this dish in my Lemon Spaghetti post awhile back. We loved the lemon pasta so much with the roasted chicken and have had it several times since. But I do love to have pasta with sliced sausage tossed in and was curious to see how that would fit into the dish. I also had some spinach and some roasted cherry tomatoes in the freezer from last summer’s garden that would fit with the lemon profile. It was time to try this!
I started the water boiling, well salted, for the linguine. Although the original recipe is for angel hair pasta, linguine seemed to be the right pasta for this new version.
While the pasta was cooking to al dente I used a large nonstick skillet heated to medium high with a drizzle of oil to brown my sausage pieces. I sliced up one of our favorite brands, Johnsonville, using the three cheese flavored sausages.
When the sausages were nicely browned and a bit caramelized for extra flavor I added the chicken broth, white wine and lemon juice. As it came to a boil to reduce by 1/3 I added the garlic and lemon zest.
I had half a bag of baby spinach and roughly chopped it before adding it to my skillet, stirring to cover it with the sauce until it began to wilt.
I’d pulled the cherry tomatoes out of the freezer and microwaved them to heat and separate them. I added them to the skillet to heat through. If you don’t have frozen tomatoes you could use fresh cherry tomatoes and sauté them along with the sausage slices until they’re browned.
I added the can of black olives to the sauce to heat through as well. I sprinkled a couple of pinches of red pepper flakes and stirred again. I taste tested for salt and pepper, adding a few shakes of pepper. The salt level was fine as the broth was a bit salty.
When the linguine was al dente I drained it, reserving the pasta water to use if the dish needed more liquid. I tossed it into the skillet and used my tongs to mix the pasta with the sauce and ingredients. I did use about a cup more of pasta water when the pasta soaked up all of the sauce and became dry. I didn’t want it too wet, but the al dente pasta soaks up all of the juices very quickly.
I tossed in about 1/2 cup of grated Parmesan and sprinkled more on top of each serving.
The lemon pasta with the new additions of sausage, spinach and cherry tomatoes was excellent! The sausages had a little heat and the red pepper flakes added more heat to the pasta. If you aren’t into heat, you could omit the pepper flakes if you use a spicy sausage. I thought it was just right and I’m not a fan of super spicy food.
My P.S. was happy and gave it a two thumbs up. Served as a main dish it probably serves about 6. I could only eat half of my serving, it was so filling. We have plenty of leftovers and I’m looking forward to lunch for the next few days!
Lemon Linguine with Sausage and Black Olives
12 ounce box of linguine; prepared al dente according to box directions
4 Johnsonville sausages; sliced 1/2″ thickness
drizzle of oil
1 cup chicken broth
1/4 cup white wine (or 1/4 cup more chicken broth)
3 tablespoons lemon juice
1 tablespoon lemon zest
6-8 ounces baby spinach; roughly chopped
large can black olives; drained
1 cup roasted cherry tomatoes (or fresh cherry tomatoes sautéed with the sausages until browned)
4 cloves of garlic; crushed (I used garlic powder)
pinch or two of red pepper flakes
Salt and pepper as desired
1/2 cup of shaved Parmesan + more for serving
Bring salted water to a boil and cook pasta according to box directions until it is al dente.
While pasta boils, heat a large nonstick skillet with a drizzle of oil and sauté the sliced sausage until the pieces are nicely browned.
Add chicken broth, wine and lemon juice. Stir and bring to a boil. Add spinach and heat through until wilted.
Stir in black olives and lemon zest. Add pepper flakes.
Add roasted cherry tomatoes and heat for 2-3 minutes. Taste test for salt and pepper, adding as desired.
Drain linguine, reserving pasta water. Toss linguine with contents of skillet, allowing pasta to absorb liquid. Add more pasta liquid if it becomes too dry.
Add shaved Parmesan and serve sprinkled with more Parmesan.