Summer Sausage Pasta

Ingredients

• 1.2 kg Merguez Sausage (spicy Moroccan‑style lamb or beef sausage, cut into bite‑size pieces)
• 4 tablespoons Olive Oil (extra‑virgin, divided)
• 1 piece Bay Leaf (whole leaf)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Marjoram
• 1 large Red Onion (finely chopped)
• 2 stalks Celery Stalks (finely chopped)
• 2 cloves Garlic (thinly sliced)
• 1 piece Red Chili (seeds removed, minced)
• 1 kg Cherry Tomatoes (ripe, halved)
• 60 ml Water (just a splash to deglaze)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Balsamic Vinegar
• 0.5 cup Fresh Basil (torn, plus extra for garnish)
• 500 g Linguine (dry, cooked al dente)
• 200 g Ricotta Cheese (salted, crumbled)
• 50 g Parmesan Cheese (freshly grated)

Instructions

1. Prepare Ingredients

   Finely chop the red onion and celery, slice the garlic, remove seeds and mince the chili, halve the cherry tomatoes, and crumble the ricotta.

   Time: PT10M

2. Brown the Sausages

   Heat 2 tbsp olive oil in the casserole pan over medium heat. Add the sausage pieces and brown on all sides, about 5 minutes.

   Time: PT5M

3. Add Aromatics

   Stir in the bay leaf, dried oregano and marjoram, letting the spices release their aroma for 1 minute.

   Time: PT1M

4. Sauté Vegetables

   Add the chopped onion, celery, garlic and minced chili. Cook, stirring frequently, until the onion softens, about 5 minutes.

   Time: PT5M

5. Create the Tomato Base

   Add the halved cherry tomatoes and a splash (≈60 ml) of water. Cook, stirring, until the tomatoes break down and the mixture becomes saucy, about 5 minutes.

   Time: PT5M

6. Season and Finish Sauce

   Season with freshly ground black pepper, then stir in the tablespoon of balsamic vinegar. Add a handful of torn basil and drizzle the remaining 2 tbsp olive oil over the top.

   Time: PT2M

7. Oven Finish

   Place the pan in a pre‑heated oven at 180°C (350°F) and let it simmer for 25 minutes, allowing flavors to meld.

   Time: PT25M

   Temperature: 180°C

8. Cook the Pasta

   While the sauce bakes, bring a large pot of salted water to a boil. Add the linguine and cook al dente according to package directions, about 10 minutes. Drain, reserving a cup of pasta water.

   Time: PT10M

   Temperature: 100°C

9. Combine and Serve

   Remove the pan from the oven. Toss the cooked linguine into the sauce, adding a splash of reserved pasta water to achieve a silky coating. Plate, then top each serving with crumbled ricotta or grated Parmesan and extra fresh basil.

   Time: PT5M

Nutrition Facts

Calories

580

Protein

25 g

Carbohydrates

65 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Merguez Sausage: Italian spicy pork sausage, chorizo
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Bay Leaf: dried thyme, dried rosemary
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Marjoram: dried thyme
• Instead of Red Onion: yellow onion
• Instead of Celery Stalks: fennel stalks
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Red Chili: crushed red pepper flakes (1/4 tsp), jalapeño
• Instead of Cherry Tomatoes: vine‑ripened plum tomatoes, diced
• Instead of Water: vegetable broth (15 ml)
• Instead of Black Pepper: white pepper
• Instead of Balsamic Vinegar: red wine vinegar with a pinch of sugar
• Instead of Fresh Basil: flat‑leaf parsley, fresh oregano
• Instead of Linguine: spaghetti, fettuccine
• Instead of Ricotta Cheese: goat cheese, fresh mozzarella
• Instead of Parmesan Cheese: pecorino romano

Equipment Needed

• Casserole‑style Oven‑Safe Pan
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Large Pot
• Colander
• Serving Platter
• Microplane Grater (optional)

Critical Steps — Do Not Skip

• Brown the sausage until deeply colored for flavor.
• Do not over‑cook the cherry tomatoes; they should stay slightly chunky.
• Bake the sauce at the correct temperature (180°C) for the full 25 minutes.
• Season with pepper only; the sausage provides enough salt.

Chef Tips from the Video

• Use the ripest, slightly soft cherry tomatoes for maximum sweetness.
• Add a drizzle of good quality extra‑virgin olive oil just before serving for a glossy finish.
• If you like extra heat, keep a few chili seeds or add a pinch of crushed red pepper flakes.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Sauce can be frozen without pasta for up to 2 months; reheat and combine with freshly cooked pasta.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce a day ahead and refrigerate; reheat gently before adding pasta.
• Cook the pasta al dente, rinse with cold water, and toss with a little oil; add to the sauce when ready to serve.

Frequently Asked Questions