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Garlic and Black Pepper Linguine with Spicy Italian Sausage and Pureed Broccoli Cream.

May 13, 2017





I love our garlic and black pepper pasta, because it is very versatile and allows for more elaborated recipes.

This wintry dish is the result of a perfect marriage between the foamy pureed broccoli cream and spicy Italian sausages.




Bring a pot full of water to boil and throw in a broccoli head. Cook for 8-10 minutes, until soft, season it with salt and pepper and blend it with 2 tablespoons of extra virgin olive oil, 1/3 of garlic clove, and a couple of ladlefuls of broccoli water.

Keep the water to cook the pasta later on. Remove the casing from 2 sausages, break them in small pieces and sauté them in a pan with a couple of tablespoons of extra virgin olive oil, some freshly minced rosemary for about 2 minutes, add a splash of white wine, let it fully evaporate and continue cooking over medium heat for 5-6 minutes. Keep aside.

Salt the broccoli water, bring it to boil again, toss in the linguine and cook them for about 7 minutes.

Then toss the pasta in the sausage pan, pour in the broccoli cream and  sauté for about 1 minute.

Plate it immediately and top it with freshly grated Parmigiano or Grana Padano.

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