Linguine with Cherry Tomato Pesto, Ricotta and Sausage by @maritoemoglie_incucina

35 min

4 servings

🍝

200 g

Linguine

🍅

400 g

Cherry tomatoes

🧀

200 g

Buffalo ricotta

🧀

100 g

Pecorino

🍖

500 g

Sausage

🫒

Olive oil

🧂

Salt

🧄

Garlic

🌿

Basil

🍝

Pasta cooking water

  1. Heat
    • Olive oil
    • Sausage

    In a pan, heat the olive oil and cook the sausage, having removed it from its casing.

  2. Set
    • Sausage

    Once cooked, set the sausage aside.

  3. Add
    • Garlic
    • Cherry tomatoes

    In the same pan, add the garlic and the cherry tomatoes cut in half.

  4. Season
    • Salt
    • Basil

    Season with salt, add the basil, and let it cook.

  5. Transfer
    • Garlic
    • Cherry tomatoes
    • Ricotta

    Once cooked, remove the garlic and transfer the cherry tomatoes to a blender together with the ricotta and olive oil, then blend until you get a smooth cream.

  6. Cook
    • Linguine
    • Salt
    • Pasta cooking water

    Meanwhile, cook the linguine in plenty of salted water.

  7. Transfer
    • Linguine
    • Sausage
    • Buffalo ricotta

    Once cooked, transfer the pasta into the prepared sauce, add the ricotta cream, and a generous handful of pecorino.

  8. Mix

    Mix well.

Linguine with Cherry Tomato Pesto, Ricotta and Sausage by @maritoemoglie_incucina

35 min

4 servings

🍝

200 g

Linguine

🍅

400 g

Cherry tomatoes

🧀

200 g

Buffalo ricotta

🧀

100 g

Pecorino

🍖

500 g

Sausage

🫒

Olive oil

🧂

Salt

🧄

Garlic

🌿

Basil

🍝

Pasta cooking water

Preparation Steps

  1. Step 1/8

    In a pan, heat the olive oil and cook the sausage, having removed it from its casing.

    🫒Olive oil
    🍖Sausage
    🔪Knife

  2. Step 2/8

    Once cooked, set the sausage aside.

    🍖Sausage

  3. Step 3/8

    In the same pan, add the garlic and the cherry tomatoes cut in half.

    🧄Garlic
    🍅Cherry tomatoes
    🔪Knife
    🪵Cutting board

  4. Step 4/8

    Season with salt, add the basil, and let it cook.

    🧂Salt
    🌿Basil

  5. Step 5/8

    Once cooked, remove the garlic and transfer the cherry tomatoes to a blender together with the ricotta and olive oil, then blend until you get a smooth cream.

    🧄Garlic
    🍅Cherry tomatoes
    🧀Ricotta
    🫒Olive oil

  6. Step 6/8

    Meanwhile, cook the linguine in plenty of salted water.

    🍝Linguine
    🧂Salt
    🧺Colander

  7. Step 7/8

    Once cooked, transfer the pasta into the prepared sauce, add the ricotta cream, and a generous handful of pecorino.

    🍝Linguine
    🍖Sausage
    🧀Buffalo ricotta
    🧀Pecorino
    🥄Wooden spoon

  8. Step 8/8

    Mix well.

    🥄Wooden spoon

Composition

Ingredients

Types

Grains, Pasta, Vegetables, Dairy, Meat, Oils, Spices, Herbs, Other

Ingredients

Linguine, Cherry tomatoes, Buffalo ricotta, Pecorino, Sausage, Olive oil, Salt, Garlic, Basil, Pasta cooking water

Notes

Cherry tomatoes (300-400g red cherry tomatoes), Pecorino (grated), Sausage (casing removed), Olive oil (to taste), Salt (to taste), Garlic (amount not given, removed before blending), Basil (amount not given), Pasta cooking water (added when blending the tomato and ricotta cream)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Nut-Free, High-Protein, soy-free, Sugar-Free

Calories

660 kcal

Macro nutrients

Protein: 33g, Carbohydrates: 47g, Fat: 39g, Fiber: 3g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 320mg, Iron: 2.5mg, Sodium: 950mg, Potassium: 650mg

Vitamins

Vitamin A: 400µg, Vitamin C: 20mg, Vitamin B12: 1.2µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Colander, Wooden spoon

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Family Lunch

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Saucy, Tender

Flavors

Savory, Umami, Tomato, Garlicky, Herby, Cheesy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

cooked leftovers : 2-3 days (store in an airtight container,reheat thoroughly before serving), freezing : not recommended (ricotta-based sauce may separate and change texture when frozen and thawed)