Chicken Sausage & Tomato Linguine with Parmesan

Updated at: Thu, 17 Aug 2023 05:07:57 GMT

Step 1

Adjust rack to middle position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. Cut tomato into ½-inch-thick wedges; toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes. Meanwhile, halve, peel, and dice half the onion (whole onion for 4 servings). Peel and finely chop garlic.

Step 2

Heat a drizzle of oil in a large pan over high heat. Add diced onion and season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Add a drizzle of olive oil and sausage. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add garlic; cook, stirring, until fragrant, 30 seconds. Stir in tomato paste until everything is fully coated.

Step 3

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.

Step 4

While pasta cooks, slowly stir 1 cup plain water (1½ cups for 4 servings) into pan with sausage mixture until thoroughly combined. Reduce heat to medium; simmer, stirring, until thickened, 3-5 minutes. Season with salt and pepper. Stir in cream cheese, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4) until melted and combined.

Step 5

Add drained pasta and roasted tomato wedges to pan with sauce; toss to coat. If needed, add splashes of reserved pasta cooking water until everything is coated in a creamy sauce. Season with salt. If you’ve got some on hand, add a pinch of chili flakes from your pantry if desired.

Step 6

Divide pasta between plates and top with remaining Parmesan.

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