Linguine with Hillshire Farm® Smoked Sausage and Greens

Ready in 30 minutes or less, this smoked sausage and spinach linguine comes together under a cream sauce for an impossibly silky richness.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 663 Calories

Ingredients

• ¼ teaspoon freshly ground black pepper
• 2 teaspoons lemon zest
• 4 egg yolks
• 1 clove garlic, minced
• ½ cup whole milk
• ½ cup freshly grated Parmesan cheese
• 8 ounces dried linguine
• 1 (14 ounce) package Hillshire Farm® Smoked Sausage, bias-sliced 1/2-inch thick
• 2 cups coarsely chopped spinach
• ¼ cup fresh Italian parsley leaves
• 1 teaspoon Freshly grated Parmesan cheese

Recipe Instructions

Step 1

In a medium bowl, whisk together egg yolks, milk, 1/2 cup cheese, lemon zest, and black pepper. Set aside.

Step 2

In a 4-quart Dutch oven, cook linguine in a large amount of boiling salted water according to package directions, about 11 minutes. Drain, reserving 1/4 cup of the cooking water. Return linguine to Dutch oven.

Step 3

Meanwhile, in a large skillet, cook sausage over medium heat for 5 minutes or until browned, adding garlic in the last minute of cooking.

Step 4

Pour egg yolk mixture over linguine in Dutch oven. Add sausage and spinach; toss to coat. The heat from the pan and the linguine cooks and thickens the egg yolk, making a silky sauce. If needed, stir in enough reserved pasta cooking water to reach desired consistency. Toss with parsley.

Step 5

Serve immediately. Sprinkle with additional Parmesan cheese, if desired.