Sausage Linguine with Harissa
with Parmigiano Reggiano, Romano pepper & fresh basil
Harissa is a chili paste from the Maghreb made using a variety of chilies, spices, and herbs. Its name comes from the Arabic root word 'harasa', which means to 'crush' or 'mash'.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Romano pepper
1 piece
Garlic
½ piece
Red onion
½ piece
Tomato
2.5 g
Fresh basil
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
1 piece
Pork sausage
(May be present: Mosterd, Selderij, Soja, Gluten, Ei)
90 g
Linguine
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Ei)
100 g
Passata
¼ sachet(s)
Dried oregano
10 g
Harissa
Not included in your delivery
¼ teaspoon
Red wine vinegar
¼ teaspoon
Sugar
1 tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Cut the Romano pepper into rings. Chop the onion and crush or mince the garlic. Finely dice the tomato. Cut the basil leaves into thin ribbons.
Did you know... as well as vitamin C, Romano peppers are also high in vitamin E, which protects our cells and organs. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
Heat half of the olive oil in a frying pan over medium-high heat and fry the Romano pepper for 6 - 7 minutes. Season to taste with salt and pepper, then remove from the pan and set aside.
In the meantime, boil plenty of water in a pot or saucepan. Cook the linguine for 11 - 13 minutes, covered, then drain and set aside. Meanwhile, heat the rest of the olive oil in the same frying pan used for the Romano pepper, then fry the garlic and onion for 2 minutes.
Cut open the sausages and squeeze the meat out of the skin directly into the pan. Fry for 2 minutes, using a spatula to break up the sausage meat as you do so. Lower the heat and add the passata, fresh tomato, oregano, harissa, red wine vinegar and sugar. Cover with the lid and allow to simmer for 6 - 8 minutes. Grate the Parmigiano Reggiano in the meantime.
Transfer the linguine and half of the Romano pepper to the sauce and mix well to combine. Drizzle with extra virgin olive oil as preferred, then season to taste with salt and pepper.
Serve the linguine on plates and top with the rest of the Romano pepper. Garnish with the basil and the Parmigiano Reggiano.
