Linguine alla Panna with Sausage Recipe -

Linguine alla Panna with Sausage is a creamy Italian-inspired pasta dish featuring tender linguine, sweet Italian chicken sausage, and a velvety tomato-cream sauce.

The sauce combines diced tomatoes, garlic, onion, white wine, chicken broth, and Italian herbs, then gets blended until smooth and finished with heavy cream.

This comforting meal is ready in approximately one hour, making it a satisfying option for a special dinner or a cozy weeknight meal. Each serving is topped with browned sausage, fresh basil, and shaved Parmesan for a flavorful finish.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 3
Cuisine: Italian-inspired
Course: Main Course

Ingredients

For the Tomato-Cream Sauce

1 tablespoon olive oil
1 small onion, diced
6 garlic cloves, minced
1 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
½ teaspoon Italian seasoning
¼ teaspoon salt
1 pinch crushed red pepper flakes
1 pinch freshly ground black pepper
2 cans (14.5 ounces each) diced tomatoes, undrained
¾ cup heavy whipping cream

For the Pasta and Toppings

8 ounces linguine pasta
2 cooked sweet Italian-style chicken sausage links, thinly sliced
2 tablespoons fresh basil, cut into chiffonade
¼ cup freshly shaved Parmesan cheese

Instructions

Step 1: Prepare the Aromatics

Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook for approximately 3 minutes, stirring occasionally, until softened and lightly browned.

Stir in the minced garlic and cook for another 1–2 minutes, allowing it to become fragrant without burning.

Step 2: Build the Sauce Base

Pour the white wine and chicken broth into the saucepan, stirring to loosen any browned bits from the bottom. Add the Italian seasoning, salt, crushed red pepper flakes, and black pepper.

Bring the mixture to a gentle simmer and cook for 10 minutes so the liquid can begin developing its flavor.

Add the undrained diced tomatoes, including their juice. Reduce the heat and simmer uncovered for 30 minutes, stirring occasionally. This allows the tomatoes and seasonings to blend while the sauce gradually thickens.

Step 3: Blend the Tomato Mixture

Remove the saucepan from the heat and let the sauce cool slightly. Carefully transfer the mixture to a blender, working in batches if necessary. Blend until completely smooth.

Be cautious when blending warm liquids. Avoid filling the blender to the top, and follow its instructions for venting steam to prevent pressure buildup. Taste the blended sauce and add extra salt or pepper if needed.

Return the smooth sauce to the saucepan and place it over low heat. Stir in the heavy whipping cream until the sauce has an even, creamy color and texture. Keep it warm without allowing it to boil.

Step 4: Cook the Linguine

While the sauce is simmering, bring a large pot of lightly salted water to a rolling boil. Add the linguine and cook according to the package instructions, usually 8–10 minutes, until al dente.

Drain the pasta thoroughly. If the sauce has become too thick, reserve a little pasta water before draining so you can adjust the consistency later.

Step 5: Brown the Chicken Sausage

Place a skillet over medium heat and add the sliced, cooked chicken sausage. Stir and cook for 3–5 minutes until the slices are golden brown and heated through.

If the sausage is not fully cooked, cook it according to its package instructions before slicing and browning. Set the prepared sausage aside until the pasta is ready.

Step 6: Combine the Pasta and Sauce

Add the drained linguine directly to the saucepan containing the warm tomato-cream sauce. Toss gently until the pasta is evenly coated.

If the sauce is too thick to cling comfortably to the noodles, add a small splash of reserved pasta water and mix again.

Divide the creamy linguine among three serving bowls. Arrange the browned sausage slices over the pasta, then finish with fresh basil and shaved Parmesan cheese.

Serve immediately while the sauce is warm and the cheese is ready to melt slightly over the pasta.

Recipe Tips

Blend safely: Allow the tomato mixture to cool slightly before blending. Hot liquids can release steam and create pressure inside a blender.
Keep the cream from separating: Stir the heavy cream into the sauce over low heat. Avoid bringing it to a vigorous boil after adding the dairy.
Cook the pasta al dente: Slightly firm linguine holds its texture when tossed with the warm sauce.
Adjust the consistency: Add a little reserved pasta water if the sauce becomes too thick. The starch helps the sauce cling to the noodles.
Brown the sausage for extra flavor: Even though the chicken sausage is already cooked, a quick sear adds a golden exterior and a deeper savory taste.
Customize the protein: Italian pork sausage or sliced grilled chicken can be used instead of chicken sausage. Adjust cooking times as needed to ensure the meat is fully cooked.
Finish just before serving: Add the basil and Parmesan at the end to preserve their fresh flavor and make the dish more appealing.

Serving Suggestions

Serve Linguine alla Panna with Sausage hot alongside toasted garlic bread or a crisp green salad. The bread is useful for scooping up any extra creamy sauce, while a salad with fresh greens and a light vinaigrette adds a refreshing contrast.

For an attractive presentation, twirl the linguine into individual portions and arrange the sausage slices on top. Sprinkle each plate with shaved Parmesan and a little fresh basil. A final crack of black pepper can add a simple finishing touch.

Nutrition Facts

Estimated nutrition per serving (based on three servings):

Nutrient	Amount	% Daily Value
Calories	766	—
Total Fat	35g	44%
Saturated Fat	17g	86%
Cholesterol	133mg	44%
Sodium	1,435mg	62%
Total Carbohydrate	74g	27%
Dietary Fiber	6g	20%
Total Sugars	12g	—
Protein	25g	50%
Vitamin C	25mg	27%
Calcium	250mg	19%
Iron	9mg	49%
Potassium	661mg	14%