Greek-Style Lamb Sausage and Linguine
Adapted from Kim Denney, Chestnut Farms
Makes 6 servings.
The spices in Chestnut Farms' Greek-style lamb sausage inspired this dish, which comes together quickly and never fails to impress. Serve the sausage mixture over linguine or your favorite pasta, add a green salad from the farmers' market, a loaf of fresh crusty bread and a glass of wine for an elegant spring or summer supper.
Chestnut Farms sells their sausages at the Arlington, Lexington and Natick farmers' markets.
1 pound linguine (or your favorite pasta)
1 tablespoon olive oil
1 medium onion, chopped
1 pound Chestnut Farm lamb sausage, sliced
2 tablespoons fresh basil, chopped or torn
2 tablespoons fresh oregano, chopped
1 28-ounce can tomatoes
½ cup pitted Kalamata olives, chopped
¾ to 1 cup crumbled Feta cheese, divided
In a large pot, bring water to boil and cook linguine according to directions.
In a sauté pan, heat olive oil, then add onion and cook until soft. Add the lamb sausage and sauté for 7 minutes. Add the basil and oregano.
Stir in the tomatoes and olives and cook until heated through. Add ½ cup of Feta cheese and cook for 90 seconds.
Drain the linguine and transfer to a bowl. Spoon the sausage mixture over the linguine. Serve with remaining Feta as garnish.