Linguine with Spicy Sausage and Scallion Sauce 
 
This fun riff on pesto uses scallions and parsley in place of basil to 
create a bright, flavorful sauce that coats the linguine beautifully. 
The spicy sausage here adds a nice, meaty kick. 
 
3/4 pound linguine 
4 scallions, cut into 1/2 inch lengths 
1/2 cup flat-leaf parsley 
2 tablespoons pine nuts 
1/4 cup plus 1 tablespoon extra virgin olive oil 
1/2 cup freshly grated Parmigiano-Reggiano 
  cheese, plus more for serving 
Salt and freshly ground pepper 
3/4 pound hot Italian sausage (about 4 links), casings removed 
 
1. In a large pot of generously salted boiling water, cook the pasta 
until just al dente. 
Drain the pasta, reserving 1 cup of the pasta cooking water. 
2. Meanwhile, in a mini food processor, combine the scallions, 
parsley, pine nuts, and 1/4 cup of the olive oil and process until 
pureed. Add 1/2 cup of the cheese, season with salt and pepper and 
process the pesto just until blended. 
3. In a large skillet, heat the remaining 1 tablespoon of olive oil. 
Add the sausage and cook over high heat, breaking the meat with a 
wooden spoon, until lightly browned and no trace of pink remains, 
about 5 minutes. Drain the sausage and pour off and fat in the 
skillet. 
4. Return the sausage to the skillet. Add the scallion pesto, pasta, 
and 3/4 cup of the pasta cooking water and simmer over moderate heat, 
tossing, until thick, creamy sauce forms, about 2 minutes; add more of 
the pasta cooking water if the sauce is dry. Transfer the pasta to 
bowls and serve, passing extra Parmigiano-Reggiano chees on the side. 
Yield: 4 servings