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

Total Time1 hr
Servings: 6


  • 4 links of chicken and roasted pepper sausage links
  • 1 tbsp olive oil divided
  • 1 1/2 cups of grape tomatoes sliced in half lengthwise
  • 1/2 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


  • Blend the can of whole tomatoes with a blender or an immersion blender. Set aside.
  • 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 tin foil tent. Add a teaspoon of olive oil in 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 from the pan and set aside. Add the remaining 2 teaspoons of olive oil to the pan 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 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 salted water per package instructions. Drain then add the 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.