Garlic Butter Linguine

This is a simple and comforting pasta dish made with linguine tossed in a rich garlic butter sauce. It’s quick to prepare, full of flavour, and perfect for an easy lunch or dinner.

For our recipe, we have used Armando Linguine provided to us by one of our partners, Standard and Origin (S&O). This linguine is made from durum wheat semolina and have a firm, satisfying texture that works beautifully with creamy and buttery sauces.

If you can’t find Armando Linguine from a shop near you, contact 301 5533 or 301 5522.

Serving Size: 2-3 people

Ingredients:

For the sausages

• 1 cup sausages (sliced into 0.5cm thickness)
• 1 tbsp olive oil
• ¼ tsp ground black pepper

For the pasta

• 4 cups water
• 1 tsp salt
• 225g Armando Linguine

For the sauce

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup leeks (thinly sliced)
• 13 garlic cloves (grated)
• 1 tsp paprika powder
• 1/3 tsp salt
• 1 tsp chilli powder
• 1 tsp chilli flakes
• 1 tsp ground black pepper
• 1 tsp oregano
• 1 cup cooking cream
• 1 tbsp dark soy sauce
• ½ cup grated parmesan
• 2 tbsp parsley (roughly chopped for topping)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat for about 1 minute 30 seconds. Add 1 cup sliced sausages and ¼ tsp ground black pepper. Stir occasionally and cook for 5 to 6 minutes, or until lightly browned. Remove to a plate and set aside.
2. Add 4 cups water and 1 tsp salt to a large pot. Bring to a boil over high heat, which should take about 6 to 7 minutes. Add 225g linguine and cook for 10 to 13 minutes, or until soft. Before draining, reserve ¼ cup of the pasta water. Drain the pasta and set aside.
3. Heat 2 tbsp butter and 1 tbsp olive oil in the pan you cooked the sausages over medium heat for about 1 minute 30 seconds. Add 1 cup sliced leeks and sauté for about 6 to 8 minutes, stirring occasionally or until soft and lightly golden.
4. Once the leeks are soft, add 13 grated garlic cloves, 1 tsp paprika powder, 1/3 tsp salt, 1 tsp chilli powder, 1 tsp chilli flakes, 1 tsp ground black pepper, and 1 tsp oregano. Stir and cook over low to medium heat for 1 to 2 minutes or until fragrant.
5. Pour in 1 cup cooking cream and add 1 tbsp dark soy sauce. Stir and let the sauce gently simmer for 3 to 4 minutes over medium heat, stirring occasionally.
6. Add ½ cup grated parmesan and stir until melted and the sauce is smooth and creamy, about 2 to 3 minutes on low heat
7. Add the cooked sausages and mix with the sauce for 1 to 2 minutes.
8. Add the cooked pasta and toss until fully coated in the sauce. Add ¼ cup reserved pasta water and mix well. Cook for another minute on low heat.
9. Garnish with 2 tbsp roughly chopped parsley and serve.