Creamy Tomato & Pork Sausage Linguine with Garlic Bread

Sometimes only a heaping bowl of pasta will satisfy, and this restaurant-quality version definitely does the trick! Italian pork sausage is sizzled up with juicy tomato and garlic, and then simmered in an easy-to-make cream sauce. It’s served with toasty ciabatta garlic bread, perfect for swiping up every drop of that luscious sauce. Don’t be surprised if someone at your dinner table leaves you a tip! . • Cream Sauce Base • 3 Tbsp unsalted butter 3 Tbsp unbleached all-purpose flour 1 3/4 cups whole milk, heated 1/2 tsp kosher salt 1/8 tsp freshly ground black pepper Small pinch freshly grated nutmeg Heat on medium until thickened, be sure to whisk. Add additional flour if you need to thicken.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce. Dice tomato into ½-inch pieces. Peel and finely chop garlic.

Step 2

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Step 3

Remove sausage from casing if necessary; discard casing. Heat a drizzle of oil in a large pan over medium-high heat. Add sausage, tomato, half the garlic, 2 tsp Italian Seasoning (4 tsp for 4 servings; you’ll use more later), salt, and pepper. Cook, breaking up meat into pieces, until sausage is browned and cooked through, 4-5 minutes.

Step 4

Add 1 TBSP butter (2 TBSP for 4 servings) and 2 tsp flour (4 tsp for 4) to same pan; cook, stirring, until mixture is combined and butter has melted, 1-2 minutes. Reduce heat to medium and add cream cheese, stock concentrate, cream sauce base, ¼ cup reserved pasta cooking water (½ cup for 4), salt, and pepper. Cook, stirring, until slightly thickened, 1-2 minutes more. (If you like things spicy, add a pinch of chili flakes from your pantry if desired.) Add drained pasta to pan with sauce; toss until thoroughly coated. (If sauce is too thick, add splashes of reserved pasta cooking water as needed.) Taste and season with salt.

Step 5

In a small bowl, combine softened butter, remaining garlic, ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. Halve ciabatta; spread cut sides with garlic butter and place, cut sides up, on a baking sheet. Toast on top rack until golden brown, 3-5 minutes. Halve garlic bread on a diagonal.

Step 6

Divide pasta between bowls. Serve with garlic bread on the side. Ground Meat is fully cooked when internal temperature reaches 160°.

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