Green Door Hospitality

Adventures in Everyday Entertaining

Impromptu Entertaining: Sausage, Broccoli, Linguini in a Garlic Chili Oil Sauce

Sausage Linguini with Garlic Chili Oil Sauce

Pasta is often my “go-to” when faced with impromptu entertaining (except when entertaining my gluten-free friends).  There are so many things you can do with pasta, and more often than not you can create a dish just by using what you have on hand.  Last night I needed a dish to make.  In the fridge I found sausage, broccoli, and asiago.  In the pantry was linguini, extra virgin olive oil, garlic, chili oil, cracked pepper, and aleppo red pepper flakes.  And in the herb garden I had fresh oregano and basil.  The results was a very simple and elegant meal with friends where I didn’t have to go to the store.  Below is the recipe that I created.  But play around with whatever you have on hand to put your own twist on it!

Sausage, Broccoli, and Linguini in a Garlic Chili Oil Sauce

  • 9 ounces dry linguini pasta
  • 1 lb Italian sausage
  • 1 lb broccoli, cut into florets
  • 1/4 cup extra virgin olive oil
  • 5-6 garlic cloves, minced
  • 1 Tbs fresh oregano, finely chopped
  • 1-2 tsp chili oil
  • 5 pinches aleppo red pepper flakes
  • 1-2 ounces of asiago, grated
  • 6 basil leaves, thinly sliced into strips

Using a fork, prick the skins of the sausages.  In a frying pan over medium heat, cook the sausages until lightly browned on all sides and cooked through, roughly 15-20 minutes.
Transfer the sausages to paper towels to drain and cool.  Cut into 3/8 inch rounds.

Meanwhile, in a large pot over high heat, bring the water boil and cook linguini according to the package directions, or until al dente.  Drain and set aside.

Steam cook the broccoli for 10-15 minutes, or until slightly tender (make sure not to overcook).

Put the large pot that you cooked the pasta in back on the stove at low heat.  Add the olive oil, minced garlic, oregano, and chili oil.  Let simmer for a couple minutes; until garlic is cooked through.  Add the pasta and mix to thoroughly coat.  Add sausage rounds and broccoli and mix with pasta.  Then add the red pepper flakes and mix to combine.

Transfer pasta mixture into a large serving bowl.  Top with grated cheese and basil.  Serve.

And don’t forget the wine!! Shown is Santa Ana Eco Cabernet Sauvignon, 2009.

Santa Ana Eco Cabernet Sauvignon

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13 comments on “Impromptu Entertaining: Sausage, Broccoli, Linguini in a Garlic Chili Oil Sauce

  1. Cloches & Lavender
    November 13, 2012

    This sounds and looks great. I make a recipe using turkey sausage out of the skin with olive oile, peas and parmesan cheese that is fantastic. I will have to make it and share that on my blog.

    • Green Door Hospitality
      November 13, 2012

      Oh that DOES sound good!! (Though my husband has a terrible fear of peas, so I might have to substitute those for something else, LOL!)

  2. thingsmybellylikes
    November 13, 2012

    mmmm, you had me at ‘garlic chili oil’. I love the flavours going on here. I’m thinking of tossing this together with some spag squash since we’re not big pasta eaters. Thanks!

    • Green Door Hospitality
      November 13, 2012

      Oh I think that would be really good with the spaghetti squash — great gluten-free alternative! 🙂

  3. runesandrhinestones
    November 13, 2012

    Looks really tasty! I love the sound of everything you’ve got stocked in your cupboard – someday I will have a full kitchen 😀

    • Green Door Hospitality
      November 13, 2012

      Thanks! And someday will come soon — just slowly start adding things. Once I get through the next couple months of holiday entertaining posts, I’m going to do a Pantry Stocking 101 post 😉

  4. Marcella Rousseau
    November 13, 2012

    I am salivating! Although there are many brand name sausages I can buy in a supermarket, none compare to the kind available at the delis in NY. I have tried a variety of sausage here in Indy, but I just don’t like them as well. You could also try broccoli rabe (rapini) in your dish. It is slightly bitter. Add some oil cured olives and you will have a southern Italian dish! I’m having broccoli rabe tonight. I LOVE it! : – )

    • Green Door Hospitality
      November 13, 2012

      We are fortunate to have our butcher located about 1 mile from our house – and they process all their own sausage from their farm. Love the idea of the cured olives! The broccoli rabe sounds great too! 🙂

  5. petit4chocolatier
    November 13, 2012

    I am craving linguine now! This looks so delicious with the sausage and broccoli. I have never used chili oil. Sounds intriguing.

    • Green Door Hospitality
      November 14, 2012

      I think you’ll like the chili oil. It’s nice because you have a bit more control over the heat of the dish – dash here, a dash there. 🙂

  6. gotasté
    November 14, 2012

    This is such a fast and clever recipe. Sausages always works with aglio olio. Instead of using chilli oil, I tend to fry garlic and chopped fresh chilli in olive oil to get that flavor.

    • Green Door Hospitality
      November 14, 2012

      Oh that sounds good too…. except that I am still a bit of a wimp when it comes to the heat of chilli’s. The oil has been kind of my “introduction” into it 🙂

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