Ready in 30 minutes or less, this smoked sausage and spinach linguine comes together under a cream sauce for an impossibly silky richness.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together egg yolks, milk, 1/2 cup cheese, lemon zest, and black pepper. Set aside.

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  • In a 4-quart Dutch oven, cook linguine in a large amount of boiling salted water according to package directions, about 11 minutes. Drain, reserving 1/4 cup of the cooking water. Return linguine to Dutch oven.

  • Meanwhile, in a large skillet, cook sausage over medium heat for 5 minutes or until browned, adding garlic in the last minute of cooking.

  • Pour egg yolk mixture over linguine in Dutch oven. Add sausage and spinach; toss to coat. The heat from the pan and the linguine cooks and thickens the egg yolk, making a silky sauce. If needed, stir in enough reserved pasta cooking water to reach desired consistency. Toss with parsley.

  • Serve immediately. Sprinkle with additional Parmesan cheese, if desired.

Cook's Notes:

You can substitute half-and-half for the whole milk.

Feel free to use kale or mustard greens in addition to, or in place of, the spinach.

Nutrition Facts

663 calories; protein 28.4g; carbohydrates 50.1g; fat 38.2g; cholesterol 279.2mg; sodium 1056.6mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/31/2018
This is a fantastic recipe. I made a few minor modifications. I used half-n-half in place of the milk kale in place of the spinach lots more garlic added about 1/2 to 3/4 cup of diced onion with the sausage and added sliced green onion tops with the parsley. I cooked the linguine two minutes shy of al dente (9 min) as it finishes to al dente as you toss it with the sauce and a good splash (1/4 cup or so) of the pasta water. The sauce is very rich but the greens and lemon zest balance the richness. I will make this again! Read More
(14)

Most helpful critical review

Rating: 3 stars
09/04/2019
So the only downfall to this was the lemon zest. I did sub spaghetti noodles for the linguine bc I was out but that doesn’t make a taste difference. Anyway, I do plan to make this again minus the lemon zest and see how it goes. Will likely add a bit of crushed red pepper too. The sauce was a very pleasing creamy texture aside from the lemon zest skewing the flavor. Read More
26 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/31/2018
This is a fantastic recipe. I made a few minor modifications. I used half-n-half in place of the milk kale in place of the spinach lots more garlic added about 1/2 to 3/4 cup of diced onion with the sausage and added sliced green onion tops with the parsley. I cooked the linguine two minutes shy of al dente (9 min) as it finishes to al dente as you toss it with the sauce and a good splash (1/4 cup or so) of the pasta water. The sauce is very rich but the greens and lemon zest balance the richness. I will make this again! Read More
(14)
Rating: 4 stars
11/11/2018
I made this according the recipe except for adding more garlic (I always do). This was very flavorful but I think would like it better with crumbled Italian sausage as the kielbasa was a little overpowering. Update-made again-still think Italian sausage would be good-I think I m not crazy about the lemon zest-or maybe use a little less next time. I used whole milk but probably would be creamier with half-n-half. Read More
(6)
Rating: 4 stars
10/31/2018
This was a big hit and and the flavor of the sausage was wonderful in the pasta. I wouldn't change a thing. Read More
(2)
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Rating: 4 stars
06/05/2018
Would have liked it to be a bit saucier. Read More
(1)
Rating: 3 stars
10/02/2018
This recipe is very average. I will keep looking for another Swedish meatball recipe. Virtually no seasonings. I would not recommend. Read More
Rating: 4 stars
11/19/2018
It's was okay! But I it needs more spice! I will probably use a different sausage next time as well. It's a work in progress but great start! Read More
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Rating: 4 stars
05/16/2019
I converted it to a vegan version. It was quite tasty. Read More
Rating: 5 stars
08/28/2019
I substituted collard greens instead of spinach because I had them instead of spinach.. I like the collards and will use them the next time I make it. Read More
Rating: 3 stars
09/03/2019
So the only downfall to this was the lemon zest. I did sub spaghetti noodles for the linguine bc I was out but that doesn’t make a taste difference. Anyway, I do plan to make this again minus the lemon zest and see how it goes. Will likely add a bit of crushed red pepper too. The sauce was a very pleasing creamy texture aside from the lemon zest skewing the flavor. Read More
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