Spicy Sausage Lemon Linguine (for the Instant Pot)

I first found this recipe during the Covid outbreak.  When you have nothing but time on your hands, binge watching YouTube is a great time killer.

Though I must say that watching videos of food when you can’t taste or smell is torture.

I recommend waiting until you kick Covid to the curb, then make this delicious recipe!  

I make this all the time with mild sausage and no cayenne pepper or red pepper flakes.

I’m not big on hot spices.  Tweak it as you will.  It’s a very forgiving recipe.  Let me know how you like it!

 

Spicy Sausage Lemon Linguine (for the Instant Pot)

 

Ingredients

  • 1-2 lbs. Sausage – all depends on how meaty you want it. You can use hot or mild sausage,  depending on how spicy you want it.
  • 2 Shallots diced
  • 3 Lemons, zested and juiced
  • 4 Tbsp Extra Virgin Olive Oil
  • 4 Tbsp Salted Butter
  • 16 oz. Baby Bella Mushrooms, sliced
  • 2 Tbsp crushed or minced garlic
  • 3 ½ cups Chicken or Garlic Broth
  • 1 tsp each of dried parsley and dried oregano
  • ½ tsp each of cayenne pepper and crushed red pepper flakes (optional, can be left out if you prefer not spicy)
  • 1 lb Linguine
  • 5-8 oz Spinach
  • 1 cup Grated Parmesan Cheese
  • ¼ cup Heavy Cream

 

Preparation

  1. Turn Instant Pot to Saute, add extra virgin olive oil and let heat up for 3 minutes.
  2. Add shallots, saute for 3 minutes
  3. Add butter.  If you are not going to add mushrooms, do not add the butter.  Skip this step.
  4. Add mushrooms and cook for 3 – 5 minutes, stirring constantly for even cooking.
  5. Add garlic and cook for 1 minute.
  6. Add sausage and saute for 3 minutes.  It does not have to be fully cooked.
  7. Add lemon juice and simmer for 2 minutes.
  8. Add broth and dried seasonings, stir to incorporate.
  9. Add linguine noodles, will need to break in half to fit in the pot. Smooth out so noodles are covered.
  10. Add spinach on top and do NOT stir.
  11. Place the lid on and set the knob to seal.
  12. Cancel Saute on instant pot
  13. Cook on high pressure for 6 minutes.
  14. Do a quick release and stir contents.
  15. Add parmesan cheese and heavy cream and stir.
  16. Add lemon zest to taste and stir, reserving some for garnish.
  17. Serve it up with lemon zest on top and enjoy!
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