Sicilian Tagliatelle with Tomato Sauce and Fine Herbs

Grilled Italian sausages served on a bed of linguine in tomato sauce and fine herbs garnished with mushrooms and baby spinach.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Makes: 4 servings
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All You Need

  • 2 Italian sausages
  • 2 cup (500 mL) Kitchen Basics Original Chicken Cooking Stock
  • 2 tbsp (30 mL) olive oil
  • 1 shallot, minced
  • 2 cups (500 mL) sliced mushrooms
  • 8 pitted Kalamata olives, chopped (optional)
  • 4 sundried tomatoes, chopped
  • 1 pkg (238 mL) Club House Sicilian Chicken with Tomato and Herbs Skillet Sauce
  • 1 pkg (5 oz) baby spinach, chopped
  • 1/2 lb (250 g) dry linguini, cooked according to package directions


  1. Bring stock to a boil. Add sausages and poach for 15 minutes; remove.

  2. Heat a skillet with 1 tbsp (15 mL) olive oil. Add sausage and cook until browned; remove and set aside.

  3. Heat remaining olive oil in skillet over medium-high heat. Add shallot and reduce heat to medium-low. Cook until lightly caramelized. Add mushrooms, olives and tomatoes; cook 3 minutes. Add the skillet sauce and simmer 2 minutes. Add spinach and stir until just wilted. Add cooked linguini to sauce to heat through.

  4. To serve, slice the sausage diagonally and place on top of a bed of linguini.


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