This pasta with sausage and egg, also known as weeknight pasta, is SO GOOD and perfect for a quick dinner!
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What’s your favorite cookbook?
I really love cookbooks with photos. There’s nothing quite like staring at glossy shots of whatever tasty concoction to convince me that it needs to be on my table (and in my belly) ASAP.
One of my favorites is The Newlywed Cookbook by Sarah Copeland. It’s full of good advice, sweet stories, and recipes divided by types of meals: brunch, comfort food, date night. All with sumptuous photos, ready to entice you.
Sarah includes tons of delicious options (here’s looking at you, thousand-layer chocolate chip cookies), but the one we make most she calls Linguine with Sausage and an Easy Egg Sauce. Over here, we just call it weeknight pasta.
This is a favorite at Myrick Manor. It’s tasty and easy and perfect for throwing together after a long day of work. I even use pre-cooked sausage sometimes, so all I do is brown the sausage.
If I’m using traditional sausage that can be removed from its casings, I do it. Chunks or slices work better than entire sausages here.
You can either do it all in one pot (less dishes!) or get the hot water for pasta going while you cook off the sausages, which lets you get everything done super quickly.
Don’t forget to save some pasta water! It may sound silly but the pasta water has extra starch from cooking the noodles and makes the perfect addition to thin a sauce without watering it down too much.
Sausage Linguine in an Easy Egg Sauce
- 1 lb Italian sausage sweet or spicy
- 1 cup mushrooms optional
- 2 tbsp olive oil extra virgin
- 1 lb linguine
- 4 egg yolks
- 1/2 cup whole milk or half and half
- 3/4 c Parmesan cheese
- 1/2 tbsp lemon juice
- 1 tsp parsley
- Remove the sausage casing if necessary, and cut into chunks or slices. Cut the mushrooms into chunks or slices of similar sizes.
- Heat the oil in a large pot. You can do it in a pan too, but if you choose a pot big enough to cook the pasta, you only dirty one dish. Saute the mushrooms for a few minutes, then add the sausage. Make sure they’re fully cooked. Set aside.
- In the same pot, remove excess oil and boil water. Cook the linguine until al dente or your preferred doneness – we’re not judging here!
- While the pasta cooks, put the egg yolks in a mixing bowl. Add milk, 1/2 cup Parmesan, lemon juice and salt & pepper. Whisk until combined.
- Drain the linguine, saving 1 cup of water. Put the pasta, sausage and mushroom back in the pot and mix together.
- Pour the egg sauce over top and stir well to make sure everything gets coated. The sauce should thicken but not get chunky. If it's too thick, add pasta water a little at a time until you've reached your desired consistency.
- Serve individual portions, then sprinkle with remaining cheese and parsley/chives.