with Amylu Andouille Chicken Sausage

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With a few simple, all-natural ingredients and only 10 minutes of your time, this pasta dish is bursting with bold flavor thanks to fire-roasted tomatoes and hardwood smoked andouille chicken sausage.

3-4 servings

Ingredients list:
  • 12 oz Amylu Andouille Chicken Sausage
  • 1/2 medium fennel bulb
  • 4 1/2 cups water
  • 12 oz O’Sole Mio Fettuccine pasta
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup fresh basil leaves, plus more for garnish
  • 2 cups Linguini Sisters Arrabbiata Sauce

  1. Cut 12 ounces andouille sausage crosswise into 1/2-inch thick rounds and thinly slice 1/2 medium fennel bulb. Place both in a large, straight-sided skillet. Add 4 1/2 cups water,2 cups arrabiata sauce, 12 ounces dried linguine, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
  2. Bring to a boil over high heat. Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. Meanwhile, tear 1 cup fresh basil leaves in half. In the last 2 minutes of cooking, add the basil.
  3. Remove from the heat. Taste and season with more salt as needed. Garnish with more fresh basil.
Dinner                                            Dinner