Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls
Servings 6
Equipment
- Small Dutch Oven
- Large pot
Ingredients
- 4 links of chicken and roasted pepper sausage links
- 1 tbsp olive oil divided
- 1½ cups of grape tomatoes sliced in half lengthwise
- ½ sweet 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
Instructions
- 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.