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Now delivering to Edmonton, Sherwood Park, St Albert, Spruce Grove, Leduc, Calgary, Airdrie

Pasta Al Limone

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1 clove garlic, peeled and sliced

Parsley, chopped

1 large lemon

Pasta of your choice

Extra Virgin Olive Oil

1 tsp chili flakes

1 large lemon zest, separately

Freshly ground black pepper

Kosher Salt

2-3 oz parmesan cheese

Arugula, fresh to taste

Green Peas, fresh to taste


Start by peeling and thinly slicing 1 large clove of garlic, or use approximately 1 tbsp of pre-minced garlic. Then, roughly or finely chop some fresh parsley and roll 1 large lemon along a work surface before cutting it in half.

Remove the Fuge Lemon Arugula Chicken Sausage meat from the casing. Heat up a high-walled sauté pan to medium and add approximately 1 tbsp of canola oil. Add the chicken meat and be sure to break up with a wooden spoon. Cook for approximately 5-6 minutes until fully cooked at 165F.

In a sauce pot, bring to a boil just enough salted water to cover the pasta before adding in the pasta. Make sure to stir after adding the pasta to ensure no sticking.

For the Al Limone sauce, add 2-3 tablespoons of olive oil to the meat filled, high-walled saute pan. In addition, add the sliced garlic from earlier, 1 teaspoon of chili flakes, the zest of 1 lemon, and some freshly ground black pepper. Cook for 3-5 minutes.

Once the garlic is a light blonde, it's time to add the pasta, make sure to save some of the pasta water! If using store-bought cook until 1-2 before it is done, if using fresh pasta only boil for 30 seconds before adding.

Once pasta is added, give everything a toss to fully incorporate the ingredients.

Over medium-low heat add the juice of 1 whole lemon, a small pour of olive oil, ¼ cup of freshly chopped parsley, and 2-3 ounces of freshly grated parmesan cheese. Stir together until combined.

After everything has been combined, add in ¼ cup of boiling pasta water and toss together. Add a splash at a time, checking to see if it’s too thick or thin. If too thick, add more pasta water. If too thin, add more cheese. Season with kosher salt. This step ensures the sauce is emulsified while finishing the cooking step for the pasta.

Once the sauce has reached the desired consistency, add heaping handfuls of rough chopped arugula and the green peas. Toss it up real nice! You want to kiss the vegetables with heat, keeping their bright green intact.

Serve as you desire, family style or individually plated meals. Garnish with extra grated Parmigiano Reggiano, chopped parsley, and grated lemon zest.