Whole Wheat Linguine With Andouille, Carrots And Tarragon
serves 2-4
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1/2 pound whole wheat linguine
2 links smoked andouille sausage, sliced
3 medium carrots, thinly sliced
1 tablespoon olive oil
1/4 cup tomato sauce
fresh ground black pepper
1 tablespoon chopped fresh tarragon
prep: 10 minutes
total: 35 minutes
pot
large sauté pan
colander
tongs
1. Bring a pot of water and 2 teaspoons salt to a boil. Cook the pasta until al dente. Meanwhile, prep the andouille and carrots.
2. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the andouille and carrots. Leave them alone to brown, 2-4 minutes. Stir and cook until the carrots turn tender, another 2-4 minutes. Stir in the tomato sauce and season with fresh ground black pepper. Reduce the heat and simmer 5 minutes.
3. When the linguine is done, drain and toss with the sauce. Simmer 1 minute. Take the sauté pan off the heat and stir in the tarragon.
2. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the andouille and carrots. Leave them alone to brown, 2-4 minutes. Stir and cook until the carrots turn tender, another 2-4 minutes. Stir in the tomato sauce and season with fresh ground black pepper. Reduce the heat and simmer 5 minutes.
3. When the linguine is done, drain and toss with the sauce. Simmer 1 minute. Take the sauté pan off the heat and stir in the tarragon.
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