Spicy Sausage Pasta will knock you sideways with deliciousness. So little time for so much flavor.
You know what’s better than carbs?
Not much.
Unless you cover aforementioned carbs in brown butter.
And then let all that goodness get a little cozy with some creamy goat cheese and egg yolks.
And then (the sequel) you get a little CA-RAY-ZAY and invite some spicy sausage and apples to flavah town.
Because you live on the edge like that. No one holds YOU back amIright?
Good. I knew there was a reason why I liked you.
Anyway.
You know that kind of meal that you make, proceed to eat about 6.3 times more than you actually can fit into your stomach, and then lay on the couch ALL night in a food coma…..only to repeat it ALL the next day because SOMEHOW, when you taste it all again, you suffer momentary memory loss and you forget about the previous night’s event, because it’s just SO. DARN. TASTY?
This meal. Right here. All of that.
Not that I know from personal experience or anything. I’m just being hypothetical here.
No. I did not just sneakily try to rub some sauce off my sauce without you seeing. Don’t look at me like that.
Speaking of sauce, I don’t really know how to tell you how easy this one is other than by saying, well, it’s SO easy that it’s almost ridiculous.
Egg yolks + Goat cheese + Red Pepper Flakes + You+ Whisk = DONE.
Easy peasy lemon squeezy. Minus the lemons and general “pea” qualities. Just to clarify.
Throw that bowl of NUM onto some noodles and mix it with apples that have been swimming with brown butter goodness SO long that they could practically join a synchronize swim team, and…
I don’t know, but I think my taste buds just fell off my head.
In the good way. Not that “you should get that checked out” kind of way.
Let’s say it all one more time: Spicy Sausage Pasta. WITH. Brown. Butter. Apples Goat Cheese. Eggs.
Dead.
You know what to do.
Planning a dinner party and need some inspiration?
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Spicy Sausage Pasta Recipe
Ingredients
- 1/4 cup Walnuts
- 8 ounces Whole Wheat Linguine
- 2 teaspoons Olive Oil
- 2 teaspoons Garlic Minced
- 4 links Andouille Chicken Sausage Sliced
- 1/4 cup Butter
- 4 cups Apples Roughly chopped, about 2 large apples
- 1/4 teaspoon Cinnamon
- 2 Egg
- 4 ounces Goat Cheese About 1/2 cup packed
- 1/2 teaspoon Crushed Red Pepper Flakes
- Salt and Pepper
- minced Fresh Sage For garnish
Instructions
- Preheat your oven to 400°F and line a small baking sheet with parchment paper. Spread the walnuts evenly into the prepared baking sheet and place into the heated oven until lightly golden brown, about 5 minutes. Set aside.
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add in the garlic and cook until light brown, just a minute or so. Add in the chicken sausage and cook until golden brown and caramelized. Transfer to a small plate and cover with tinfoil to keep warm.
- While the sausage cooks, place the butter in a small saucepan set on medium heat. Cook the butter, swirling the pan frequently to ensure it is melting evenly, until it is lightly golden brown and “nutty” smelling. Strain the browned butter into a small bowl to remove any of the dark spots, and then transfer the butter into the pan that the sausage was cooked in.
- Add the chopped apples and cinnamon into the butter and cook on med heat until soft and fork tender, about 10-15 minutes, stirring frequently.
- In a separate, medium bowl whisk together the eggs, goat cheese, red pepper flakes and a little bit of salt and pepper until smooth and creamy.
- Once the pasta is cooked, drain the water and transfer it back into the pot. Add in the goat cheese mixture and stir quickly to coat the pasta in the sauce. Then, add in the apples and sliced sausage, mixing well to ensure everything is evenly distributed.
- Sprinkle with sage and toasted walnuts and serve.