Whole Wheat Linguine With Andouille, Carrots And Tarragon
In this simple pasta dish whole wheat noodles stand up well to smokey andouille sausage. Tomato sauce and carrots balance that richness, and fresh tarragon adds an aromatic note.
3/4 pound whole wheat linguine
3 links smoked andouille sausage, sliced
3 medium carrots, thinly sliced
1 tablespoon olive oil
1/3 cup tomato sauce
fresh ground black pepper
1 tablespoon chopped fresh tarragon
prep: 10 minutes
total: 35 minutes
large sauté pan
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.