Linguine with Spicy Sausage and Scallion Sauce

1. 1

   In a large pot of generously salted boiling water, cook the pasta until just al dente.

2. 2

   Drain the pasta, reserving 1 cup of the pasta cooking water.

3. 3

   Meanwhile, in a mini food processor, combine the scallions, parsley, pine nuts and 1/4 cup of the olive oil and process until pureed.

4. 4

   Add the 1/2 cup of the cheese, season with salt and pepper and process the pesto just until blended.

5. 5

   In a large skillet, heat the remaining 1 tablespoon of olive oil.

6. 6

   Add the sausage and cook over high heat, breaking up the meat with a wooden spoon, until it is lightly browned and no trace of pink remains, about 5 minutes.

7. 7

   Drain the sausage and pour off any fat in the skillet.

8. 8

   Return the sausage to the skillet.

9. 9

   Add the scallion pesto, pasta and 3/4 cup of the pasta cooking water and simmer over moderate heat, tossing, until a thick, creamy sauce forms, about 2 minutes; add more of the pasta cooking water if the sauce is dry.

10. 10

    Transfer the pasta to bowls and serve, passing extra Parmigiano-Reggiano cheese on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.