Pork Loin & Sausage Linguine

Another dish that uses the meat from a whole cooked pork loin roast and Italian sausages that we pre-cooked also.


Cooked pork loin and Italian sausages, olive oil, garlic, shallots, broccolini* (out of habit, I call it "broccoli asparagus blend" in the video), baby grape tomatoes, and linguine pasta.

Seasonings - Red chili's, Italian seasoning, salt & pepper and Rick's Chef Salt

To make:

Sliced the cooked pork loin and Italian sausages, chop the garlic and shallots, dice the stems but leave the florets whole on the Broccolini*, half the baby grape tomatoes.

Put on some water on for the linguine, as soon as it boils start the pasta.

Heat some olive oil in a large pan and saute the garlic, shallots, and Italian sausages. Season with the red chili's and Italian herbs. Cook a bit then add the stems of the Broccolini and the halved grape tomatoes. Season with salt, pepper and Rick's Chef Salt. Taste and adjust seasoning, then add the Broccolini tops and the cooked and sliced pork loin. Check seasoning again...drain the pasta, and follow video below for serving suggestion.

End Note

For this dish there's also an endless number of variations.

*Broccolini is a green vegetable similar to broccoli and often called young broccoli. It's flavor is sort of a cross between broccoli and asparagus.
Broccolini is a registered trademark of Mann Packing Company, Inc.

Video on Vimeo!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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