Ingredients

The following ingredients have 4 Servings
  • 1 pound Italian Sausage ((links))
  • 8 ounces Dry Linguine Pasta
  • 1 14.5 Ounce Can of Diced Tomatoes ((with roasted garlic and onions))
  • 1 1/2 cups Chicken Stock
  • 1 Tablespoon Italian Seasoning Mix
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Onion Powder

Instruction

  • First, in a large saute pan, over medium heat, cook the sausage links. I cooked them for 7-10 minutes on each side. Once they are done, remove them from the pan and set them aside.
  • Next, remove the pan from the heat and then add the tomatoes, chicken stock, Italian seasonings, garlic powder, and onion powder. Be careful not get burned from the steam when you add the liquid to the hot pan.
  • Afterward, scrape the pan with your wooden spoon and stir the ingredients to get all that flavors mixed into the broth. Replace the pan over the heat and put the sausages back into the saute pan to finish cooking. 
  • Then, let the links and the sauce cook, uncovered, for 15-20 minutes. While the sauce is reducing, cook the linguine per the pasta box instructions.
  • Last, once the pasta is done, drain the noodles and put them back into the pasta pot. By that point, the sauce should be finished. Remove the sausages and set them aside again. Now, toss the noodles with the sauce and portion out the meal onto plates. Top each dish with a link of sausage, whole or cut, and serve.