Linguine With Braised Kale Garlic And Sausage Recipes

LINGUINE WITH SAUSAGE AND KALE

Steps:

• 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.

LINGUINE WITH BRAISED KALE, GARLIC, AND SAUSAGE

Steps:

• Bring eight cups of water to a boil in a large saucepan over high heat. Remove the Fresh Basil (0.25 ounce) leaves from their stems. Stack the basil leaves into a neat pile and slice very thinly across, and set aside.
• Cut Garlic (2 clove) into quarter inch slices lengthwise, and set aside. Slice Cherry Tomato (5 ounce) in half, and set aside. In a small bowl, mix together one cup of water and Chicken Base (1 package).
• When water comes to a boil, add the Linguine (3 ounce) and cook for 12 minutes. After two minutes of cooking, separate the noodles with tongs and repeat every three to four minutes to prevent the noodles from sticking. Drain into a colander and return to saucepan.
• Meanwhile, heat a large saute pan over medium high heat. Add Olive Oil (1/2 teaspoon) to the pan and swirl pan evenly to coat the bottom. Remove casings from Turkey Sausage (1) and discard. Carefully add sausage to pan and cook for three minutes, breaking up with a spoon.
• Add the garlic cloves and chopped Kale (3 ounce) and cook for two minutes.
• Add a quarter cup of chicken broth, reduce heat to medium low, cover, and simmer for two minutes.
• Add the cherry tomatoes and a quarter cup of chicken broth. Cook for two minutes.
• Add the linguine and toss until the pasta is well coated. Remove from heat and fold in the basil.
• Distribute pasta evenly in the center of two plates. Sprinkle with Crushed Red Pepper Flakes (1/4 teaspoon) and Parmesan Cheese (1 teaspoon).
• Serve and enjoy!

PASTA WITH SAUSAGE AND KALE

Steps:

• Cook the pasta according to the package instructions. Drain and set aside, reserving the water.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat until hot, then pinch off 1- to 2-inch pieces of the sausage, adding it to the pan as you go. Cook for a couple minutes, flipping and stirring the sausage to brown both sides. Add the onion and garlic and cook until the onion has softened a little, a couple of minutes. Add the red pepper flakes, salt and pepper. Stir and cook until the sausage is cooked through, another 1 to 2 minutes.
• Use a ladle to remove 2/3 cup pasta water from the pasta pot and add it to the skillet. Add the kale and cook until it has started to wilt, about 30 seconds, then add the pesto and cherry tomatoes and cook, stirring gently, until the sauce has thickened and the kale has wilted, about 3 minutes. If the skillet starts to look too dry at any stage, add a little more pasta water.
• Remove the skillet from the heat and add the butter, lemon zest, pasta and Parmesan. Toss to combine. Taste and adjust the seasoning, then serve in bowls garnished with the fresh basil.