Description
This skillet pasta with sausage, peppers and kale is full of flavour and ready in 30 minutes. Quick, easy and tasty.
Ingredients
- 1 pound Long Pasta (spaghetti, Linguini, Etc)
- 3 whole Italian Sausage Links, Casings Removed
- 1 Tablespoon Unsalted Butter
- 1 Tablespoon Olive Oil
- ½ whole Onion, Chopped
- 3 cloves Garlic, Minced
- 1 whole Yellow Pepper, Stem And Seeds Removed, Chopped
- 2 cups Packed Baby Kale
- 1-½ cup Chicken Broth
- 1 whole Lemon, Juiced (1 Lemon Should Yield 2-3 Tablespoons)
- ½ teaspoons Dried Basil
- ½ teaspoons Dried Oregano
- ½ teaspoons Dried Parsley
- 1 cup Peas (optional)
- ¾ cups Parmesan Cheese, Shredded
Preparation
Cook the pasta in a large pot of boiling water until tender, 8-10 minutes, then drain and set aside.
In a large skillet over medium heat, brown the Italian sausage, breaking it up and stirring as it cooks, until no longer pink. Remove the sausage to a plate and drain the grease.
Add the butter and olive oil to the pan and heat over medium heat. Add the onion, garlic and yellow pepper and cook and stir for 2-3 minutes or until tender. Add the baby kale and continue cooking for 1-2 minutes until it starts to wilt. Then add the cooked sausage back in and stir everything to combine.
Add the chicken broth, lemon juice, basil, oregano and parsley, and bring to a boil. Then reduce the heat to a simmer. Simmer uncovered for about 10 minutes or until the liquid is reduced by half. If using peas, add them for the last couple minutes of cooking so they can heat through. Add the cooked pasta and 1/2 cup of the Parmesan cheese and toss to combine everything. Serve with additional Parmesan.
Adapted from Mel’s Kitchen Cafe.
