Linguine with Sausage and Kale
How to Make It
Step 1
1
In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine and stir occasionally until barely tender to bite, 8 to 11 minutes.
Step 2
2
Meanwhile, rinse kale; trim off and discard tough stems. Cut leaves crosswise into 1/4-inch-wide strips. Rinse, stem, and seed bell pepper; cut lengthwise into 1/4-inch-wide slivers 2 inches long. Peel and thinly slice onion. Peel garlic and mince. Slice sausages diagonally 1/4 inch thick.
Step 3
3
In a 12-inch nonstick frying pan or 5- to 6-quart pan over high heat, stir sausages in olive oil until lightly browned, 2 to 3 minutes. Add bell pepper, onion, garlic, and chili flakes; stir until onion begins to brown, 2 to 3 minutes. Add kale and stir until wilted, 1 to 2 minutes. Add broth and stir until boiling.
Step 4
4
Drain pasta and return to pan. Add sausage mixture, cheese, and salt and pepper to taste. (If pasta has cooled down, stir over medium heat until hot.) Pour into a wide serving bowl or distribute evenly among plates.
Step 5
5
Variation: Substitute chunks of boned, skinned chicken thighs for the sausages and mustard greens, Swiss chard, or spinach for the kale.
Ingredients
8 ounces dried linguine
12 ounces kale
1 red bell pepper (8 oz.)
1 onion (6 oz.)
2 cloves garlic
8 ounces linguisa (Portuguese) or kielbasa (Polish) sausages
1 tablespoon olive oil
1/4 teaspoon hot chili flakes
1 cup fat-skimmed chicken broth
1/4 cup grated parmesan cheese
Salt and pepper
Directions
Step 1
1
In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine and stir occasionally until barely tender to bite, 8 to 11 minutes.
Step 2
2
Meanwhile, rinse kale; trim off and discard tough stems. Cut leaves crosswise into 1/4-inch-wide strips. Rinse, stem, and seed bell pepper; cut lengthwise into 1/4-inch-wide slivers 2 inches long. Peel and thinly slice onion. Peel garlic and mince. Slice sausages diagonally 1/4 inch thick.
Step 3
3
In a 12-inch nonstick frying pan or 5- to 6-quart pan over high heat, stir sausages in olive oil until lightly browned, 2 to 3 minutes. Add bell pepper, onion, garlic, and chili flakes; stir until onion begins to brown, 2 to 3 minutes. Add kale and stir until wilted, 1 to 2 minutes. Add broth and stir until boiling.
Step 4
4
Drain pasta and return to pan. Add sausage mixture, cheese, and salt and pepper to taste. (If pasta has cooled down, stir over medium heat until hot.) Pour into a wide serving bowl or distribute evenly among plates.
Step 5
5
Variation: Substitute chunks of boned, skinned chicken thighs for the sausages and mustard greens, Swiss chard, or spinach for the kale.
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