instead of sausages I used ground sirlion and added cayenne pepper and a dash of cumin to it when browing the ground sirlion
Linguine with Soybeans and Sausage
Notes: Pass additional grated parmesan cheese at the table to add to taste.
Yield: Makes about 4 servings
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Amount per serving
- Calories: 621
- Calories from fat: 42%
- Protein: 36g
- Fat: 29g
- Saturated fat: 8.5g
- Carbohydrate: 57g
- Fiber: 2.3g
- Sodium: 511mg
- Cholesterol: 46mg
- 8 ounces hot or mild Italian sausages, casings removed
- 1 onion (8 oz.), peeled and chopped
- 1 clove garlic, peeled and minced
- 1 cup fat-skimmed chicken broth
- 1 package (12 oz.) frozen shelled soybeans or 2 1/4 cups refrigerated cooked shelled soybeans
- 8 ounces dried linguine
- 3 tablespoons chopped Italian or regular parsley
- 3 tablespoons grated parmesan cheese (see notes)
- Salt and pepper
- 1. Pull sausages into chunks and put in a 10- to 12-inch frying pan over medium-high heat. Add onion and garlic; cook, stirring often to crumble meat, until sausage is browned, 7 to 10 minutes. Add broth and soybeans and bring to a boil; reduce heat to low and simmer, uncovered, stirring occasionally, until beans are hot, 3 to 5 minutes.
- 2. Meanwhile, in a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add linguine and stir occasionally until barely tender to bite, 7 to 9 minutes. Drain pasta and return to pan.
- 3. Add sausage-soybean mixture to linguine and stir over medium heat until hot. Mix in parsley, parmesan cheese, and salt and pepper to taste. Pour into a serving bowl.
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