Linguine Romano
Source of Recipe
Partyline - 7/27/82
Linguine Romano
1/2 pound bulk sausage
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
1 teaspoon grated lemon rind
8 ounces linguine pasta
Shape sausage into patties, 3/4-inch thick. Cook in skillet until done. Beat eggs, cheese, lemon rind, salt and pepper. Cook the linguine in boiling salted water until tender; drain well. Add mixture of eggs, sausage and the drippings from sausage. Place back on heat and cook until eggs are set.
Serves 2-4
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