Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls

I made a “clean your fridge out” dinner last night after finding some kale, onion, mozzarella pearls, and chicken sausage links in the refrigerator. This linguine in tomato sauce with chicken sausage, blistered tomatoes, kale, and mozzarella pearls recipe was easy to make, a big hit with all of us, and we loved the flavor combination. I served this pasta with a gourmet salad and some crusty bread.

Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls

Ingredients:

• 4 links of chicken and roasted pepper sausage
• 2 tbsp olive oil, divided
• 1½ cups of grape tomatoes, sliced in half lengthwise
• ½ yellow onion, diced finely
• 3 cloves of garlic, minced
• 1 tsp fennel seeds, crushed
• 1-2 pinches of crushed red pepper flakes, depending on how spicy you would like it
• 1 (28-oz) can of whole tomatoes, blended
• Sea salt and freshly cracked pepper, to taste
• Pinch of sugar, if desired
• 2 cups of fresh kale, chopped
• 8 oz of linguine, cooked per instructions
• Mozzarella pearls, to taste

How to Make Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls

Heat a small Dutch oven that’s coated in cooking spray over medium-high heat. Add the chicken sausage links and cook until all sides are golden brown, about 6-7 minutes.

Remove from the heat and place on a cutting board with a foil tent.

Add a tablespoon of olive oil to the same Dutch oven, then add the grape tomato halves. Cook, flipping the tomatoes halfway through cooking, for about 2-3 minutes or until blistered.

Remove them from the Dutch oven and set aside.

Add the remaining tablespoon of olive oil to the Dutch oven, then add the onion; cook, stirring often, for 3-4 minutes.

Add the minced garlic, crushed fennel seeds, and crushed red pepper flakes, stirring constantly for 1 minute.

Add the blended whole tomatoes, then season with sea salt and freshly cracked pepper, to taste, and a pinch of sugar if desired.

Cover with a lid and turn the heat to low; simmer for 30 minutes.

Slice the sausages into bite-sized chunks, then add them along with the kale to the tomato sauce.

Prepare the linguine in a large pot of well-salted water according to the package instructions.

Drain, then add pasta to the tomato sauce. Mix until well combined. Taste and season with sea salt and freshly cracked pepper, if needed.

Toss in the mozzarella pearls and the blistered grape tomatoes, then serve immediately. Enjoy.