Ingredients:
8 ounces dried linguine
8 ounces andouille turkey sausage, sliced diagonally 1/4 inch thick
1 teaspoon olive oil
8 ounces red bell peppers, cut into 1/4 x 2 inch slivers
6 ounces onions, thinly sliced
2 cloves garlic, minced
12 ounces kale, cut into 1/4 inch strips
1 cup chicken stock
1/4 cup grated parmesan cheese
salt & freshly ground black pepper
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 20 min.