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Creamy Linguine with Polish Sausage and Spring Vegetables
32 ounces (2 pounds) fresh Polish sausage
12 ounces uncooked linguine pasta
2 cups heavy cream
1 5.2 ounce package Boursin cheese
2 cups fresh baby spinach leaves
1 cup julienned roasted red peppers
1/2 cup coarsely chopped toasted hazelnuts
1/4 cup julienned fresh sage
2 cups chicken stock
Salt and pepper to taste
Procedure
Heat grill to medium-high heat; grill sausage until no longer pink in center. Cut into 1/2-inch slices. Meanwhile, cook pasta in hot salted water just until barely al dente; drain well and set aside. Combine cream and Boursin in large saucepan; heat until cheese begins to melt. Purée with immersion blender until smooth. Stir in spinach, red peppers, hazelnuts and sage; cook and stir until spinach is wilted. Add sausage and pasta to sauce; stir in chicken stock. Bring to a high simmer; cook and stir until pasta is tender.
NOTE: Boursin is a soft unripened French triple crème cheese. It has a rich, mild flavor that has been infused with garlic and herbs. Look for it in the deli section of larger supermarkets.
Plating Instructions
Serve pasta in shallow pasta bowls.
Yields 6 servings
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Recipe by Chef Kenny J. Gilbert
