Linguine in Sun-Dried Tomato Cream Sauce

LINGUINE PASTA ON YOUR TABLE IN 30 MINUTES AND BETTER THAN ANY RESTAURANT!

This Linguine recipe is guaranteed to become a repeat family favorite!  It’s easy, creamy, comforting, flavorful and lick-the-plate scrumptious!  This Linguine recipe is busting with al dente pasta and hot Italian sausage enveloped in DIVINE creamy sun-dried tomato, artichoke sauce AKA you will not believe the deliciousness coming out of your kitchen!  This Linguine pasta is creamy addictive comfort food that also happens to be extremely versatile so you can swap the artichokes with your favorite veggies or swap the sausage for your favorite protein or omit it altogether.  The Linguine noodles also reheat beautifully for make ahead dinner or meal prep or lunches throughout the week – because one meal is not enough.

showing how to garnish linguine pasta by topping a skillet with Parmesan and parsley

LINGUINE Pasta RECIPE

This Linguine recipe is SO addictive you will crave it for days! It’s like your favorite restaurant pasta that you order again and again and never try anything else because it is too good to pass up.  You will love this Linguine Pasta because:  

  • The TASTE.  The creamy sauce is bursting with juicy Italian sausage, tender artichokes, tangy sun-dried tomatoes, aromatic garlic and onions spiked with nutty Parmesan, buttery mozzarella and plenty of Italian seasonings to create one of the most tantalizing pastas ever.  The long, thin linguine noodles are the perfect vehicle for the sensational swaddling sauce.  
  • Pantry friendly:  The ingredients for this Linguine Pasta are pantry friendly: butter, flour, chicken broth, half and half (may sub milk with cornstarch), sun-dried tomatoes, artichokes, etc., and you can keep sausage stocked in the freezer AKA it’s easy to make at a moment’s notice and always a great clean-out-the pantry meal to use up those veggies.
  • Less than 30 minutes!  I love pastas because they are so quick and easy – especially skillet pastas like Rigatoni in Tomato Cream Sauce,  Chicken Spaghetti, Tortellini Toscana, Buffalo Mac and CheeseLemon Garlic Shrimp FettuccineWeeknight Spaghetti BologneseTaco Spaghetti and now you can add these Linguine Noodles to the list!  Simply brown the sausage and onions, add the sun-dried tomatoes, artichoke hearts, and flour, whisk in the chicken broth, half and half and seasonings then simmer until thickened then stir in the cheeses.
  • Versatlie.  This creamy Linguine Pasta is extremely versatile and works well with all sorts of add-ins.  You can swap the artichokes  or add to it with zucchini, bell peppers, mushrooms, spinach, etc. to suit your pantry, fridge or mood.
  • Make Ahead:  This Linguine recipe reheats beautifully due to the base of both chicken broth and half and half and half.  You can reheat it in the microwave, on the stove, or even prep it for Baked Linguine by transferring the pasta to a casserole dish, topping with cheese and refrigerating for up to two days until ready to bake.
showing how to serve linguine pasta by two tongs picking up pasta

LINGUINE RECIPE INGREDIENTS

  • Linguine: ideal for creamy sauces.  Linguine noodles are widely available and should be easy to find at your grocery store.   I’ve included everything you ever wanted to know about Linguine below.
  • Italian sausage:  I prefer hot Italian Sausage – it will not make your Linguine Pasta spicy, just flavorful.  Italian sausage comes seasoned with Italian seasonings, primarily fennel.  Fennel is crucial for authentic Italian flavor so if you swap the sausage for beef or turkey, make sure you add some fennel and a pinch of red pepper flakes.
  • Sun-dried tomatoes:  purchase the sun-dried tomatoes in a jar packed in oil, not water. They are usually located near the olives or pickles at your grocery store.   Don’t be tempted to buy the dry shriveled ones that come in a package.  We are going to be rinsing off most of the oil from the sun-dried tomatoes so you don’t have to worry about them being too oily but the oil keeps them bold and moist.
  • Artichokes:  are tender, slightly sweet and nutty and divine paired with sun-dried tomatoes. Even if you don’t think you like artichokes, I’m pretty sure you’ll love them in this Linguine recipe! Purchase artichoke hearts in water NOT marinated. The marinated ones often have an acrid taste.
  • Onion:  one yellow onion will do the trick.  For lazy days, you can substitute with 1 ½ teaspoons onion powder.
  • Garlic:  I use 4-6 cloves garlic and it is divine but feel free to use less if you prefer. You may also use 1 teaspoon garlic powder – but the real stuff is so much better!
  • Flour:  helps thicken the sauce. You may substitute with gluten free all-purpose flour.
  • Red chili pepper flakes:  option if you would like spicy Linguine Noodles.  You can also add red pepper to individual servings.
  • Seasonings: This Linguine Pasta is seasoned to perfection with basil, parsley, oregano, thyme, salt, pepper and chicken bouillon (or better than bouillon).
  • Half and half:  is half heavy cream and half milk.  You can also make your own half and half by mixing ½ cup heavy cream and ½ cup milk.  If you’re trying to save some calories, you can substitute with 1 cup milk whisked with 1 teaspoon cornstarch.
  • Chicken broth: is more flavorful than just milk or half and half. Make sure you use low sodium broth so we can control the salt.
  • Chicken bouillon:  you can use bouillon powder, bouillon cubes or better than bouillon.  Add to the sauce without dissolving in liquid first. If using cubes, you will need 1 ½ which you crush up and then add directly to the sauce.
  • Parmesan cheese:  infuses the sauce with its fantastic salty, nuttiness to transform it into an Alfredo-esque sauce. For best results and the BEST Linguine Pasta recipe, use ONLY freshly grated Parmesan cheese.  It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
  • Mozzarella: melts beautifully for a creamier sauce and infuses the sauce with its buttery, milky flavor.

CAN I MAKE THIS GLUTEN FREE?

To make this Linguine recipe gluten free, you will need to use gluten-free linguine noodles.  For the sauce, swap the flour with your favorite all-purpose gluten free flour.

ABOUT LINGUINE

  • What is Linguine Pasta? Let’s talk Linguine!  Linguine is a long, thin, solid, pasta unique in that it is not round but elliptical in section. Linguine noodles are flatter and wider than spaghetti, but rounder and not as wide as fettuccine. 
  • Where is Linguine from? The name linguine means “little tongues” in Italian and originated in Genoa and the Liguria region of Italy.  It is also called trenette or bavette.
  • What is Linguine used for? Linguine is a favorite pasta of mine because I love the texture of the ribbons of pasta enveloped in sauce.  As the rule of thumb goes, the thicker the pasta, the heavier the sauce it can accommodate. Linguine is served with all sorts of sauces because it is heartier than both spaghetti and angel hair but thinner than fettuccine.  Linguine pasta is most often associated with clam sauce or pesto but can also be served with heavier sauces.
  • What size is Linguine? Linguine noodles range in width from 4mm up to 6 mm wide. The size and thickness varies in Italy as well as by manufacturer.
  • What is Linguine made of? Linguine pasta is traditionally made from durum wheat semolina. You may also find gluten free Linguine made of rice, corn, millet, buckwheat, and quinoa.
  • How long should you cook Linguine? Linguine noodles will vary in cooking time depending on manufacturer, size, ingredients and actual cooking conditions such as temperature, volume of water etc. but typically 9-13 minutes is appropriate.  The package will give you exact cooking times for your Linguine but I recommend testing it 2-3 minutes before and draining as soon as it is al dente.  Like all pastas, Linguine should not be overcooked because it will continue to cook when combined with the pasta sauce.
  • How many people does 1 pound of Linguine feed? 1 pound of dry pasta will typically feed 4 people, with multiple servings. This Linguine Pasta, however, is glammed up with hearty sausage and artichokes which makes it more filling so I would say it comfortably feeds six people.  You so you will want to take into consideration, however, what else is being served with the pasta and how big of eaters you have. 
showing how to serve linguine noodles with two hands holding a bowl of linguine garnished with fresh basil and Parmesan

HOW TO MAKE LINGUINE

  • Cook pasta.  Cook linguine noodles al dente according to package directions in salted water. Remove 1 cup pasta water before draining. If your pasta is done before the sauce, then toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
  • Cook sausage.  Meanwhile, heat 1 tablespoon oil from sun-dried tomatoes jar in a large pan over medium high heat. Once hot, add sausage and onions and cook while breaking up sausage. 
showing how to cook linguine by browning Italian sausage in a skillet
  • Add sun-dried tomatoes. Once the sausage is almost cooked through, add sun-dried tomatoes, artichoke hearts and optional red pepper flakes and cook for an additional 2 minutes. Add garlic and cook 30 seconds. Sprinkle in flour and cook while stirring for 1 minute (it will be thick).
  • Simmer to thicken. Turn heat to low then slowly whisk in chicken broth and half and half, stirring constantly until smooth. Stir in chicken bouillon and all spices then increase heat to medium high to bring sauce to a simmer. Simmer until thickened, stirring often, 5-10 minutes.
  • Stir in cheeses. Once thickened, reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted.
  • Stir in pasta. Stir in linguine pasta until well coated. Add additional reserved pasta water a little at a time if needed to reach desired consistency. Garnish with additional Parmesan if desired.
  • Garnish.  Taste and season with additional salt, pepper and/or red pepper flakes to taste. Garnish with freshly grated Parmesan Cheese and basil if desired.

TIPS FOR MAKING THIS LINGUINE PASTA

  • Can I use a different pasta?  Absolutely!  I am partial to Linguine noodles in this creamy sauce but you could also use another long pasta such as spaghetti or fettuccine.  I would avoid angel hair as it is too delicate for the sauce.
  • Do I have to use half and half?  Half and half adds body and richness to the sauce but doesn’t have nearly as many calories as heavy cream.  Still, you can swap the half and half with 1 cup milk mixed with 1 teaspoon cornstarch.
  • Can I use a different protein?  I recommend hot Italian sausage because it is mega flavorful but you can certainly swap it out. For a lighter version, try using hot ground Italian turkey sausage.  You can also use plain lean ground beef, ground chicken, ground turkey, sliced sausage etc.  Just be aware that you will be losing some flavor if you omit the sausage because Italian sausage is seasoned with Italian seasonings.  I recommend adding some ground fennel (about ¼ teaspoon) and a pinch of red pepper flakes if you use a different protein. Be ready to season to taste when the pasta is done.
  • Can I add other veggies to Linguine?  Absolutely!  I love how the nutty, slightly sweet artichokes complement the tangy sun-dried tomatoes but you can swap the artichokes for different veggies such as bell peppers, mushrooms, asparagus, carrots broccoli, zucchini, spinach, etc.   
  • Can I make spicy Linguine? The hot Italian sausage is flavorful but does not make this Linguine recipe overly spicy. If really want to kick it up then you’ll want to add red pepper flakes. You can even add them to individual servings. I always add an additional ¼ teaspoon red pepper flakes and if I really want a kick, I’ll add ½ teaspoon – but be aware ½ teaspoon is spicy – yum!
  • Can I add more sun-dried tomatoes? Absolutely!  I kept the tomatoes on the tame end of the spectrum so they wouldn’t compete with any of the ingredients, but if you want more of a forward sun-dried tomato taste – add more!
  • How do I thin the sauce?  The sauce can become too thick if its simmered at too high of heat or for too long.  But don’t worry, it’s SO easy to fix!  Simply stir in a little reserved pasta water after you combine the linguine with the sauce until it reaches desired consistency.
  • How do you thicken the sauce?  The sauce should be thick enough to coat the back of a spoon.  If it’s not as thick as you would like, then simmer longer or you can either thicken with cornstarch: whisk ½ tablespoon cornstarch with 3 tablespoons chicken broth with a fork until smooth then whisk it back into the sauce.  Simmer until thickened. 
top view showing how to make linguine pasta by cooking linguine until al dente

LINGUINE NOODLES COOKING TIPS

Here are some helpful tips to keep in mind when cooking linguine noodles – or any pasta!

  • Use enough water.  Fill a large pot with a very generous amount of water, typically 6 quarts of water for 1 pound of pasta; this is typically three-quarters full.  Pasta needs enough water to cook evenly and to move around so it doesn’t clump.
  • Salt the water.  You should always salt your pasta water – it is the one chance you have for the flavor to penetrate the linguine and enhance the subtle pasta flavor – you can taste the difference.  Use 1 tablespoon salt for 6 quarts of water (when cooking 1-pound linguine).
  • Prep colander.  While your linguine noodles are cooking, get your colander ready so there isn’t any lag time between cooking and draining your pasta.
  • Stir pasta.  Give the linguine pasta a good stir after the water begins to help submerge the noodles completely and to prevent them from sticking together.
  • Cook at a rolling boil.  Pasta should be cooked uncovered at a rolling boil, otherwise it can become chew or gummy. This is the reason I don’t recommend cooking pastas in the slow cooker.
  • Start cooking time once boiling.  Start your cooking timer from the time the water starts to boil after adding the linguine.
  • Don’t overcook.  Linguine should not be overcooked because it is a thin pasta and will cook more once combined with the sauce. Cook linguine pasta just until al dente. I always test my pasta 2-3 minutes before the suggested package cooking time.
  • How do you know when linguine is done?  The only way to know when linguine is done is to taste it!  I remove a strand of pasta with a slotted spoon, rinse it in cool water and then taste.  Linguine noodles should be cooked al dente, meaning they still have a slight bite.  Keep in mind the rigatoni will continue to cook slightly when stirred into the warm sauce.    
  • Reserve water.  Even when a recipe doesn’t specify, it is always a good idea to reserve some of the pasta water before draining the pasta.  The starchy, flavorful water can be stirred into the sauce to help reach desired consistency.
  • Drain pasta. A soon as the linguine is al dente, transfer it to a colander to drain then immediately add it to the sauce so it doesn’t have time to clump. 
  • Add warm to sauce. The sauce should be warm and ready to receive the linguine noodles immediately instead of prepping the pasta ahead of time and letting it sit while you make the sauce.  By tossing linguine with the warm sauce, it infuses the pasta with flavor and prevents it from sticking together.
  • Prevent clumping. Of course, we can’t always expect perfect timing, so if your linguine noodles are done before your sauce, toss drained pasta with a drizzle of olive oil to prevent the pasta from clumping together.

HOW LONG IS LINGUINE RECIPE GOOD FOR?

Linguine pasta should be stored in an airtight container in the refrigerator.  When properly stored, it is good for up to five days.

HOW DO I REHEAT LINGUINE noodles?

This Linguine pasta recipe reheats well so you can enjoy leftovers for days!  Just be aware you always want to make sure your pasta is cooked al dente, especially if you are going to be reheating. 

  • Microwave:   Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through.
  • Stove:  For larger portions, reheat pasta on the stove.  You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator. 
up close side showing how to serve linguine noodles by scooping up in tongs

CAN I FREEZE LINGUINE RECIPE?

I do not recommend freezing this Linguine recipe because the creamy sauce can break and become a funny texture. 

CAN I MAKE LINGUINE PASTA AHEAD?

You can completely make and assemble your Linguine pasta ahead of time and gently warm (instructions below) or prepare elements in advance so it can come together super quickly at dinner time.  That being said, it already is a super quick meal!  If you know you are reheating, take extra care that your Linguine noodles are al dente – testing them a couple minutes before the package directions specify.   

1. TO PREP AHEAD  

  • Sauce: can be made 100% ahead of time and gently warmed in a skillet with a splash of chicken broth or half and half when you’re ready to use.
  • Linguine: cook the pasta al dente, drain with cool water and toss with a drizzle of oil to prevent it from sticking together.  Store in the refrigerator until ready to use.
  • Combine:  When ready to serve, add the linguine noodles to the warmed sauce and warm through.

2. ASSEMBLE AND REHEAT IN SKILLET 

  • Take care that your linguine noodles are cooked al dente.
  • Complete Linguine recipe according to instructions.  
  • Transfer assembled pasta to an airtight container and refrigerate.
  • When ready to serve, transfer Linguine to a skillet and heat gently, stirring often until heated through. You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator. 

3. ASSEMBLE THEN BAKE

  • Take care that your linguine noodles are cooked al dente.
  • Complete Linguine recipe according to instructions.  
  • Transfer to a lightly greased 9×13 baking dish, and refrigerate for up to two days.
  • When read to bake, stir in an additional ⅓ cup milk to thin.
  • Top with 1 cup freshly grated mozzarella cheese and ½ cup Parmesan cheese. 
  • Tightly cover linguine with foil and bake for 35-45 minutes at 350 degrees F or until heated through, then remove foil and bake an additional 5 minutes or until cheese is completely melted.

WHAT TO SERVE WITH LINGUINE Pasta?

We love this Linguine pasta recipe with a big salad, crusty bread and/or any of the following:

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Linguine in Sun-Dried Tomato Cream Sauce

Linguine on your table in 30 minutes and better than any restaurant! This Linguine recipe is guaranteed to become a repeat family favorite! It’s easy, creamy, comforting, flavorful and lick-the-plate scrumptious! This Linguine recipe is busting with al dente pasta and hot Italian sausage enveloped in DIVINE creamy sun-dried tomato, artichoke sauce AKA you will not believe the level of deliciousness coming out of your kitchen! This Linguine pasta is creamy addictive comfort food that also happens to be extremely versatile so you can swap the artichokes with your favorite veggies or swap the sausage for your favorite protein or omit it altogether. The Linguine noodles also reheat beautifully for make ahead dinner or meal prep or lunches throughout the week – because one meal is not enough
Servings: 4 -6 serings
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

  • 1 pound linguine
  • 1 pound Hot Italian sausage or hot turkey sausage casings removed
  • 1 small onion, chopped
  • 4 oz. sun-dried tomatoes in oil rinsed, roughly chopped (1 cup)
  • 1 15 oz. can/jar artichoke hearts, NOT marinated drained and roughly chopped
  • 4-6 cloves garlic minced
  • 1/4 teaspoon red pepper flakes optional
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups low sodium chicken broth
  • 1 cup half and half
  • 1 1/2 teaspoons chicken bouillon or better than bouillon
  • 1 1/2 teaspoons dried basil
  • 1 tsp EACH dried oregano, dried parsley
  • 1/2 tsp EACH dried thyme
  • 1/4 teaspoon pepper, salt
  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese

Instructions

  • Cook pasta al dente according to package directions in salted water. Remove 1 cup pasta water before draining. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
  • Meanwhile, heat 1 tablespoon oil from sun-dried tomatoes jar in a large pan over medium high heat. Once hot, add sausage and onions and cook while breaking up sausage.
  • Once the sausage is almost cooked through, add sun-dried tomatoes, artichoke hearts and optional red pepper flakes and cook for an additional 2 minutes; add garlic and cook 30 seconds. Dab off some of the grease if you like, then sprinkle in flour and cook while stirring for 1 minute (it will be thick).
  • Turn heat to low then slowly whisk in chicken broth and half and half, stirring constantly until smooth. Stir in chicken bouillon and all spices then increase heat to medium high to bring sauce to a simmer. Simmer until thickened, stirring often, 5-10 minutes.
  • Once thickened, reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted.
  • Stir in pasta until well coated. Add additional reserved pasta water a little at a time if needed to reach desired consistency. Garnish with additional Parmesan if desired.
  • Taste and season with additional salt, pepper and/or red pepper flakes to taste. Garnish with freshly

Notes

Tips for Making Linguine

  • Can I use a different pasta?  Absolutely!  I am partial to Linguine noodles in this creamy sauce but you could also use another long pasta such as spaghetti or fettuccine.  I would avoid angel hair as it is too delicate for the sauce.
  • Do I have to use half and half?  Half and half adds body and richness to the sauce but doesn’t have nearly as many calories as heavy cream.  Still, you can swap the half and half with 1 cup milk mixed with 1 teaspoon cornstarch.
  • Can I use a different protein?  I recommend hot Italian sausage because it is mega flavorful but you can certainly swap it out. For a lighter version, try using hot ground Italian turkey sausage.  You can also use plain lean ground beef, ground chicken, ground turkey, sliced sausage etc.  Just be aware that you will be losing some flavor if you omit the sausage because Italian sausage is seasoned with Italian seasonings.  I recommend adding some ground fennel (about ¼ teaspoon) and a pinch of red pepper flakes if you use a different protein. Be ready to season to taste when the pasta is done.
  • Can I add other veggies to Linguine?  Absolutely!  I love how the nutty, slightly sweet artichokes complement the tangy sun-dried tomatoes but you can swap the artichokes for different veggies such as bell peppers, mushrooms, asparagus, carrots broccoli, zucchini, spinach, etc.   
  • Can I make spicy Linguine? The hot Italian sausage is flavorful but does not make this Linguine recipe overly spicy. If really want to kick it up then you’ll want to add red pepper flakes. You can even add them to individual servings. I always add an additional ¼ teaspoon red pepper flakes and if I really want a kick, I’ll add ½ teaspoon – but be aware ½ teaspoon is spicy – yum!
  • Can I add more sun-dried tomatoes? Absolutely!  I kept the tomatoes on the tame end of the spectrum so they wouldn’t compete with any of the ingredients, but if you want more of a forward sun-dried tomato taste – add more!
  • How do I thin the sauce?  The sauce can become too thick if its simmered at too high of heat or for too long.  But don’t worry, it’s SO easy to fix!  Simply stir in a little reserved pasta water after you combine the linguine with the sauce until it reaches desired consistency.
  • How do you thicken the sauce?  The sauce should be thick enough to coat the back of a spoon.  If it’s not as thick as you would like, then simmer longer or you can either thicken with cornstarch: whisk ½ tablespoon cornstarch with 3 tablespoons chicken broth with a fork until smooth then whisk it back into the sauce.  Simmer until thickened. 

Make AHEAD

You can completely make and assemble your Linguine pasta ahead of time and gently warm (instructions below) or prepare elements in advance so it can come together super quickly at dinner time.  That being said, it already is a super quick meal!  If you know you are reheating, take extra care that your Linguine noodles are al dente – testing them a couple minutes before the package directions specify.   

1. TO PREP AHEAD  

  • Sauce: can be made 100% ahead of time and gently warmed in a skillet with a splash of chicken broth or half and half when you’re ready to use.
  • Linguine: cook the pasta al dente, drain with cool water and toss with a drizzle of oil to prevent it from sticking together.  Store in the refrigerator until ready to use.
  • Combine:  When ready to serve, add the linguine noodles to the warmed sauce and warm through.

2. ASSEMBLE AND REHEAT IN SKILLET 

  • Take care that your linguine noodles are cooked al dente.
  • Complete Linguine recipe according to instructions.  
  • Transfer assembled pasta to an airtight container and refrigerate.
  • When ready to serve, transfer Linguine to a skillet and heat gently, stirring often until heated through. You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator. 

3. ASSEMBLE THEN BAKE

  • Take care that your linguine noodles are cooked al dente.
  • Complete Linguine recipe according to instructions.  
  • Transfer to a lightly greased 9×13 baking dish, and refrigerate for up to two days.
  • When read to bake, stir in an additional ⅓ cup milk to thin.
  • Top with 1 cup freshly grated mozzarella cheese and ½ cup Parmesan cheese. 
  • Tightly cover linguine with foil and bake for 35-45 minutes at 350 degrees F or until heated through, then remove foil and bake an additional 5 minutes or until cheese is completely melted.

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16 Comments

  1. Ann Hupe says

    With the exception of the artichoke, this reminds me of the base for Olive Garden’s Steak Gorgonzole! Thank you so very much!

    • Jen says

      You’re so welcome, I hope it becomes a new favorite!

  2. Laurie says

    Made this tonight for the first time. The family loved it and wants me to keep it in the rotation! It definitely took longer than 10 minutes to prep. That said, once everything is mis’d out, it came together pretty fast!

    I subbed pecorino Romano for the park, and added extra crushed red pepper.

    • Jen says

      Thanks Laurie, I’m so happy it’s a new repeat winner! I count the prep time as chopping the sun-dried tomatoes, onions and garlic and the cook time for everything else.

  3. Julie Campbell says

    This meal was absolutely fabulous! I didn’t change anything, except I had to substitute the artichokes for broccoli, as my husband bought marinated artichokes. Loved it!!

    • Jen says

      Thank you so much Julie, I’m so pleased it was a winner!

  4. Kristina says

    Can I use marinated artichokes if I rinse them?

    • Jen says

      Absolutely! I find some marinated artichokes have an acrid taste but I think rinsing them should help. Enjoy!

  5. Annie Brown says

    This is a terrific recipe. It’s as good as what I have had a great restaurants in Italy. Excellent!

    • Jen says

      Thank you so much Annie, I LOVE hearing that!!!

  6. Jeanne Harned says

    I’ve enjoyed making many of your recipes and haven’t left comments but I had to for this TERRIFIC recipe. My husband couldn’t stop saying, “Mmmm” as he ate! I didn’t have Italian sausage so I used shrimp and cooked it in the sauce–mmmm. Thanks and keep up the good work!

    • Jen says

      Thanks so much Jeanne for making my recipes and taking the time to comment on this linguine! I’m thrilled it was such a winner and it sounds fabulous with shrimp!

  7. Emily says

    This was outstanding!! The whole family loved it.

    • Jen says

      YAY! I’m so happy it was a winner with everyone, thanks Emily!

  8. Charlie says

    This recipe is so good…with artichoke and sun dried tomatoes that we like so much. I only have one suggestion and that would be to salt and pepper to taste at the end of the recipe. I found that when I added the bouillon the recipe was a little salty. I added more half and half and water from the noodles and that did cut the salt down. I will make this one again….great for company.

    • Jen says

      Thanks so much about your awesome review Charlie and the tip about the salt – I’ve made a note in the recipe. Much appreciated!