Sausage and Kale Linguine
Kale and sausage go together like a horse and carriage. This recipe takes advantage of this flavorful pairing to deliver an amazing culinary experience.
Course
Dinner
,
Lunch
Cuisine
American
Servings
Prep Time
2
persons
15-30
minutes
Cook Time
30-45
minutes
Servings
Prep Time
2
persons
15-30
minutes
Cook Time
30-45
minutes
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.