Calories
521 kcal
Protein
10 g
Fat
35 g
Carbohydrates
47 g
Boil linguine pasta according to package instructions. Now heat up a non-stick pan. Cut the sausages into thick slices and fry them over moderate heat until golden brown.
Rinse and dry the cherry tomatoes, cut them in half. Wash the basil leaves, dry them, and tear them into separate leaves. Grate the Parmesan.
Drain the pasta, add olive oil and stir to combine. Add the sausages, tomatoes, and basil leaves to the pasta. Salt and mix well. Sprinkle with grated Parmesan at the end and serve.
Be sure to cook the linguine pasta until it's just tender, but still firm to the bite. Overcooked pasta can become mushy and affect the overall texture of the dish.
To ensure that the pasta is coated with the olive oil dressing, add the oil to the pasta while it's still hot, and stir to combine.
Keep in mind that the parmesan cheese is salty, so be careful not to over-salt the dish.
Bon Appetit!
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