Sausage Marsala
SAUSAGE MARSALA
Serves 4
16 oz linguine
1 Tbsp olive oil
1 lb Italian sausage
4 Tbsp butter, divided
1/2 yellow onion, cut in half & thinly sliced
1/2 red bell pepper, thinly sliced
salt & black pepper
1/2 tsp each dried basil & oregano
3 cloves garlic, minced
1/2 cup marsala
1/2 cup beef broth
2 Tbsp tomato paste
1/2 cup grated romano
1/2 cup heavy cream
1. Heat 1 Tbsp olive oil in large saute pan over low heat. Cover and cook sausage about 12 minutes total, turning to brown on all sides. Remove to a cutting board, let rest. Cook linguine according to package directions, drain and return immediately to pan, add a little butter and cover to keep warm.
2. There should be juices left in the saute pan, if not add 1 Tbsp olive oil. Add 1 Tbsp butter, the onions and bell pepper. Add salt, pepper, basil and oregano. Stir to combine and cook on medium heat about 5 minutes until vegetables soften. Add the minced garlic to the pan and stir, cook 1 minute longer.
3. Add marsala and cook down a bit, about 5 minutes, then add the broth and tomato paste. Stir to mix in the tomato paste, cook 5 more minutes. Add the romano and stir until melted. Lower heat and add the cream.
4. Add linguine to pan and toss to combine. Serve immediately in pasta bowls with a little romano grated on top.