Yield
Makes 4 servings

How to Make It

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.

Step 5

Variation: Substitute chunks of boned, skinned chicken thighs for the sausages and mustard greens, Swiss chard, or spinach for the kale.

You May Like

Ratings & Reviews