Ingredients
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8 ounces dried linguine
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8 ounces andouille turkey sausage, sliced diagonally 1/4 inch thick
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1 teaspoon olive oil
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2 cloves garlic, minced
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12 ounces kale, cut into 1/4 inch strips
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1 cup chicken stock
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1/4 cup grated parmesan cheese
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salt & freshly ground black pepper
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6 ounces onions, thinly sliced
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8 ounces red bell peppers, cut into 1/4 x 2 inch slivers
Instructions
- 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.