"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sausage and Linguini Italiano Recipe

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This recipe for Sausage and Linguini Italiano, by , is from The Noland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marion Noland
Added: Wednesday, October 21, 2009


1 lb. fresh Italian sausage, cut into 4 pieces
1/2 c. thinly sliced celery
1 small onion, chopped
1 clove garlic, minced
1 tsp. olive oil
1 can (14 1/2 oz.) whole tomatoes, broken up
1 tsp. dried basil leaves
1/4 tsp. salt
1/8 tsp. pepper
3 T. water
2 c. hot cooked linguini

Cook and stir celery, onion and garlic in oil in 2 quarter saucepan over medium-high heat for 3 minutes. Stir in tomatoes, basil, salt and pepper. Bring to a boil; reduce heat and cook slowly 20 minutes, stir occasionally. Meanwhile place sausage and water in frying pan. Cover tightly and cook slowly 10 to 12 minutes, turn once. Remove cover; increase heat to medium and cook until cooked through and browned, turning occasionally. Place linguini on warm platter, top with sausage and tomato sauce. Makes 4 servings.




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