Linguine with Sausage and Kale Recipe

Ingredients
<br>- 8 ounces dried linguine
<br>- 12 ounces kale
<br>- 1 (8 ounce) red bell pepper
<br>- 1 (6 ounce) onion
<br>- 2 cloves garlic
<br>- 8 ounces linguisa (Portuguese) or kielbasa (Polish) sausages
<br>- 1 tablespoon olive oil
<br>- 1/4 teaspoon hot chili flakes
<br>- 1 cup fat-skimmed chicken broth
<br>- 1/4 cup grated Parmesan cheese
<br>- Salt and pepper
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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.
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Ingredients
- 8 ounces dried linguine
- 12 ounces kale
- 1 (8 ounce) red bell pepper
- 1 (6 ounce) onion
- 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: 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: 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: 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: 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.

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