1 package (12 oz.) al fresco® Sweet Italian Chicken Sausage, fully cooked
2 tsp. Extra Virgin Olive Oil
1 cup Chopped fresh onions
1 tsp. Minced fresh garlic cloves
1 17 oz. Can Diced Tomatoes, with Italian herbs (with juices)
1/2 lb. Linguine pasta
2 oz. Shaved Parmesan cheese
Fresh Oregano sprigs (optional)
Prepare grill for direct cooking, preheat to medium temperature range. Grill sausage links over direct heat, turning every minute until sausage reaches an internal temperature of 165°F. Remove from grill. Cool slightly. Cut sausage into ¼" circles.
Meanwhile, using medium-high heat, heat oil in a large, heavy skillet. Add onions and sauté for about 2 minutes, stirring occasionally. Add garlic and cook, just until fragrant, about 30 seconds. Reduce heat to low and add tomatoes, sausage, and vodka sauce. Simmer on low for 5 - 8 minutes.
Cook linguine in boiling salted water, according to package directions. Cook until al dente. Drain.
Portion cooked linguine onto warm plates or pasta bowls. Spoon sausage/sauce over pasta. Sprinkle each with Parmesan and garnish with sprigs of fresh oregano.
If desired, substitute Classico Tomato & Basil Pasta Sauce with Classico Four Cheese Pasta Sauce.
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Simon says you'll like this.
by Chuck Robbins
I've been doing a version of this ever since I had some pasta with vodka sauce at a restaurant and found Classico offered the sauce in their lineup of products. I add some marinated artichoke hearts and sometimes a small jar of roasted red peppers. It is fun to experiment around with different kinds of sausage as there is quite a variety these days. This recipe is a no brainer which can be done in minutes and will please everyone. Real comfort food.