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| Prep Time | 15-30 minutes |
| Cook Time | 30-45 minutes |
| Servings |
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Ingredients
- 1 tbsp olive oil
- 1 pound Italian sausage Sweet (casing free)
- 1 pc onion peeled and diced
- 6 cloves garlic peeled and thinly sliced
- 10 cups kale (chopped)
- sea salt
- black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp balsamic vinegar
- 8 ounces quinoa linguine
- ½ cup Parmesan cheese (grated)
Instructions
- Put a large pot of salted water on to boil.
- When you throw in the kale, below, at the same time throw the linguini into the pot of boiling water.
- In a large saute pan over medium heat warm the olive oil to temperature.
- To the hot olive oil add the sausage and cook for 3 to 4 minutes until it is no longer pink.
- Throw in the onions and cook until the wilt and start to become translucent.
- Finally, throw in the garlic and cook for about 1 minute.
- Drain fat but keep a tablespoon of it in reserve.
- (See #2 above) Now, toss in the kale, salt, pepper, and red pepper flakes if you'd like some heat.
- Also, add the vinegar and stir as you cook until the vinegar evaporates then remove the pan from the heat.
- The linguini should be boiling on the stove by now. Prepare it as directed on the package.
- Keep a 1/2 cup of the pasta water back once it's done cooking.
- Drain the pasta and add it to the pan with the sausage along with 1/4 cup of the pasta water that you help in reserve.
- Add more pasta water if the dish starts to dry out.
- Add salt and pepper as desired and serve sprinkled with Parmesan cheese.
