Linguine with Sausage and Kale

"An excellent pasta dish which allows substitution of any type of sausage and any type of greens. If you decide on a mild sausage, add 1/4 tsp chili flakes."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by fluffernutter photo by fluffernutter
Ready In:
20mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Boil linguine in salted water to desired doneness, 8-11 minutes; saute sausages in olive oil, over high heat, until lightly browned, 2-3 minutes.
  • Add bell pepper, onion, and garlic; saute, stirring, 2-3 minutes until onion begins to brown; add kale and stir until wilted, 1-2 minutes; add broth and stir until boiling.
  • Drain pasta and return to pan; add sausage mixture, cheese, salt and pepper; toss to combine and serve.

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Reviews

  1. Very good mix of flavors. We used bratwurst, one onion, and 2 bell peppers. Next time I’m going to try wilting the kale separately in the chicken stock and then add to the sausage and veggies simply due to how much room it takes up in the pan. My kids only ate the noodles and parmesan, but they are heathens. Husband and I both loved it.
     
  2. I had to substitute I kielbasa and spinach then add 1/2c. shredded mozzarella cheese. I also cooked the pasta in chicken broth. It turned out very good on New year's day. Happy eating??.
     
  3. I have to admit, I didn't use exact measurements for some ingredients. I used what I had on hand. I used the whole package of sausage, more than double the garlic, a large red pepper and part of a green, a whole onion and half a produce bag of kale from my farm share. I also had to use gluten free Barilla spaghetti due to a family member with gluten intolerance. Some family members added additional Parmesan and one got out the garlic pepper seasoning grinder to give theirs more flavor. But, we all enjoyed it!
     
  4. Followed the recipe - absolutely delicious - but next time will slice the sausage a little thicker. Also will increase the onion and red pepper.
     
  5. This was a delicious way to use Kale, the new Superfood. I used spicy Italian sausage since my local grocery store does not carry Anduille. I wonder about the photo of the recipe on food.com- mine looked nothing like that. Honestly the picture does not look appetizing- maybe it is a photo of another recipe?
     
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Tweaks

  1. used bok choy and was great
     

RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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