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Chicken Sausage Linguine with Chili Oil Recipe


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     Chicken Sausage Linguine with Chili Oil

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   Overnight

Half a bag of linguine pasta
2 zucchini
2 onions
6 cloves of garlic
1/2tsp chili flakes
16 oz chicken sausage without casing
2-3tsp Italian seasoning
1/2c tomato paste
1ts Maggi
2Tb butter
Parmesan cheese

Bring a large pot of salted water to a boil. Trim zucchini, quarter and then dice in 1/2 inch. Do the same with the onions. Peel and finely chop garlic. Add pasta to boiling water and cook until al dente. Reserve 2c pasta cooking water, then drain pasta.
In a small bowl, combine 2Tb olive oil, 1/2tsp garlic and 1/2 tsp chili flakes. Microwave for about 30 seconds. Set aside.
Drizzle oil in a large pan over medium high heat. Add zucchini and a pinch of salt and pepper. Stir until brown and tender, 5 minutes. Transfer to small bowl. Heat the same pan and drizzle some more oil over medium high heat. Add onions and a pinch of salt and pepper. Stir until soften. Then add remaining garlic. Add sausage and seasoning with a pinch of chili flakes. Break up meat until brown and thoroughly cooked. Stir in 1/2 c tomato paste, 1ts Maggi, and a pinch of pepper. Cook until fragrant. Then stir in pasta cooking water and bring to simmer. Once simmer, cooking until sauce thickens. Turn off heat and add in 2Tb butter until melted.
Add cooked pasta to meat mixture, and half the Parmesan cheese. Toss to combine. Plate the pasta, add the zucchini, drizzle with additional Parmesan cheese and chili oil.

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