Ingredients
1 Roma Tomato
2 Cloves of Garlic
Linguine Pasta
6 ounces Italian Pork Sausage
2 tsp Italian Seasoning
4 TBSP Cream Cheese
2 TBSP Chicken Stock Concentrate
Flour
2 TBSP Butter
Salt & Pepper
Olive Oil
Cook linguine according to package directions reserving 1 cup of the pasta water before draining.
Wash and dry produce, dice tomato into 1⁄2 inch pieces, peel and chop the garlic.
Heat a drizzle of oil in a large pan on medium-high heat. Add sausage, tomato, half the garlic, 2 tsp Italian Seasonings, salt, and pepper. Cook breaking up meat into pieces. Cook 4 – 5 minutes until browned and cooked through.
Add 1 TBSP butter and 2 tsp flour to the same pan, cook 1 – 2 minutes stirring until the mixture is combined and butter has melted. Reduce heat and add cream cheese, 1 TBSP Flour, 1⁄4 cup reserved pasta water, salt, and pepper.
Cook 1 – 2 minutes longer stirring until slightly thickened. If desired add a pinch of red pepper flakes. Add drained pasta and fold to incorporate the sauce. Season with salt to taste.
