Linguine with Lamb Sausage
This is one of those comfort food recipes that combines the delicate flavours of prairie lamb with pasta. I’ve added a fun twist with the addition of fennel seed and red wine. You can also make this recipe with Italian flavoured pork or turkey sausage.
Serves 4
1 tbsp (15 mL) olive oil
1 clove garlic, minced
3 medium carrots, peeled and diced
1 onion, diced
2 lbs (950 g) Italian flavoured lamb sausage, casings removed
1 red pepper, diced
2 cups (500 mL) diced canned tomatoes
1 tsp (5 mL) fennel seed, crush lightly
1 cup (250 mL) chicken stock
1 cup (250 mL) red wine
1 cup (250 mL) 35% cream
1 lb (450 g) linguine noodles, cooked
In a Dutch oven or stock pot over medium heat, sauté the carrots in the olive oil until they begin to soften. Add the garlic and onion and sauté until the onion is translucent.
Add the sausage and brown, breaking up the meat until it resembles browned hamburger. Add the red pepper, tomatoes, fennel seed, chicken stock and red wine. Simmer for about 30 minutes. Add the cream and simmer an additional 15 minutes. Serve over cooked linguine.
