Recipe from Weber’s Real Grilling™ by Jamie Purviance
Linguine with Hot Italian Sausages
People
Serves 4 to 6
Prep Time
35 mins
Grilling Time
6 to 10 mins
- People
- Serves 4 to 6
- Prep Time
- 35 mins
- Grilling Time
- 6 to 10 mins
the Ingredients
Sauce
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, finely chopped
- 2 medium garlic cloves, thinly sliced
- ¼ cup grated carrot
- 1 teaspoon dried oregano
- 1 can (28 ounces) peeled whole tomatoes in juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 hot Italian sausages, each about 4 ounces, pricked a few times with a fork
- ¼ cup finely chopped fresh basil leaves
- 1 pound dried linguine pasta
- 1 cup crusty bread crumbs, toasted in a skillet (optional)
Instructions
- 01Prepare the grill for direct cooking over medium heat (350° to 450°F).
- 02In a medium saucepan over medium heat on the stove, warm the oil. Add the onion and garlic. Cook for 5 minutes, stirring occasionally. Add the carrot and oregano. Cook for 5 more minutes, stirring occasionally. Over a large bowl, crush the tomatoes in your hands and add them, along with all the juices, to the saucepan. Season with the salt and pepper. Simmer for 10 minutes, stirring occasionally to break apart any large pieces of tomato.
- 03Brush the cooking grates clean. Grill the sausages over direct medium heat, with the lid closed, until no longer pink in the center, 6 to 10 minutes, turning occasionally. Remove from the grill and let cool until easy to handle. Roughly chop the sausages. Add the sausages and basil to the saucepan. Stir. Keep warm.
- 04In a large pot of boiling salted water on the stove, cook the linguine according to the package directions until barely tender. Drain the linguine and return it to the pot. Add the sauce. Toss to combine. Cover the pot for 1 minute to allow the pasta to absorb some sauce. Top with toasted bread crumbs, if desired. Serve warm.
the Ingredients
Sauce
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, finely chopped
- 2 medium garlic cloves, thinly sliced
- ¼ cup grated carrot
- 1 teaspoon dried oregano
- 1 can (28 ounces) peeled whole tomatoes in juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 hot Italian sausages, each about 4 ounces, pricked a few times with a fork
- ¼ cup finely chopped fresh basil leaves
- 1 pound dried linguine pasta
- 1 cup crusty bread crumbs, toasted in a skillet (optional)
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