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Receta Linguine With Sausage And Kale
by Global Cookbook

Linguine With Sausage And Kale
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Ingredientes

  • 8 ounce dry linguine
  • 12 ounce kale
  • 1 x red bell pepper - (8 ounce)
  • 1 x onion - (6 ounce)
  • 2 x garlic cloves
  • 8 ounce linguisa (Portuguese) or possibly kielbasa (Polish) sausages
  • 1 Tbsp. extra virgin olive oil
  • 1/4 tsp warm chili flakes
  • 1 c. fat-skimmed chicken broth
  • 1/4 c. grated parmesan cheese Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. In a 5- to 6-qt pan over high heat, bring 3 qts water to a boil. Add in linguine and stir occasionally till barely tender to bite, 8 to 11 min.
  2. Meanwhile, rinse kale; trim off and throw away 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.
  3. In a 12-inch nonstick frying pan or possibly 5- to 6-qt pan over high heat, stir sausages in extra virgin olive oil till lightly browned, 2 to 3 min. Add in bell pepper, onion, garlic, and chili flakes; stir till onion begins to brown, 2 to 3 min. Add in kale and stir till wilted, 1 to 2 min. Add in broth and stir till boiling.
  4. Drain pasta and return to pan. Add in sausage mix, cheese, and salt and pepper to taste. (If pasta has cooled down, stir over medium heat till warm.) Pour into a wide serving bowl or possibly distribute proportionately among plates.
  5. This recipe yields 4 servings.
  6. Variation: Substitute chunks of boned, skinned chicken thighs for the sausages and mustard greens, Swiss chard, or possibly spinach for the kale.