Linguine with Sausage and Kale

"Portuguese sausage and kale add a lively character to linguine."
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25 m servings 550 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 550 kcal
  • 28%
  • Fat:
  • 28.3 g
  • 43%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1598 mg
  • 64%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Ready In

  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.
  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.
  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.
  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.


  • Variation
  • Substitute chunks of boned, skinned chicken thighs for the sausages, and mustard greens, Swiss chard, or spinach for the kale.
  • Reprinted with permission of Sunset(R) magazine. All rights reserved.


Read all reviews 3
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This was a wonderful recipe. I was looking for one using kale as I know how healthful it is, but was afraid to cook with it. I used hot turkey sausage and really enjoyed it. And...I felt goo...

This was an okay dish, not one I would make again.

I used more linguica (Portuguese sausage)than called for (about a pound)and about 12 ounces linguine. Linguica is uncooked sausage (kielbasa is usually already cooked) and I think you need to co...

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