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.
- 8 ounces dried linguine
- 8 ounces andouille turkey sausage, sliced diagonally 1/4 inch thick
- 1 teaspoon olive oil
- 8 ounces red bell peppers, cut into 1/4 x 2 inch slivers
- 6 ounces onions, thinly sliced
- 2 cloves garlic, minced
- 12 ounces kale, cut into 1/4 inch strips
- 1 cup chicken stock
- 1⁄4 cup grated parmesan cheese
- salt & freshly ground black pepper
- 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.
Used brautwurst, skipped the olive oil (I browned in the pan before cutting into medallions and cooking through the rest of the way). Used thin spaghetti because it was on hand. Used one sweet onion and one red pepper (chopped). Followed the suggestion from somewhere about removing the ribs from the kale before cooking. Will make again!
Oh holy cow was this ever good. Followed exactly as written the frist time and loved it, then added some cajun seaon for a boost. When kale is in season, this will be in the regular rotation. Thank you for posting.
Just a reminder to remove the stems from the 12 ounces of kale. It looks like a lot, but it will cook down. Whole wheat spaghetti was used instead of linguine and if anything added to the flavor. I liked the way the meat was used to flavor the dish, rather than dominate it. We loved it. A little extra fresh Parmesan grated on top really sets it off. Wonderful flavor!