- 8 ounces dried linguine
- 12 ounces kale
- 1 (8 ounce) red bell pepper
- 1 (6 ounce) onion
- 2 cloves garlic
- 8 ounces linguisa (Portuguese) or kielbasa (Polish) sausages
- 1 tablespoon olive oil
- 1/4 teaspoon hot chili flakes
- 1 cup fat-skimmed chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and pepper
- 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.
- 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.
- 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.
- 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.