Gluten Free Sausage and Kale Pasta Recipe
There’s nothing like pasta for a quick weekday meal. Pasta is so versatile and a great way to take advantage of seasonal ingredients by way of the sauce. This Gluten Free Sausage and Kale Pasta recipe is perfect for a fall dinner. It is simple enough for a weeknight dinner, yet special enough for the weekend.
This recipe highlights one of fall’s superfoods – kale. I’m always looking for ways to get more kale in my diet, it is super nutritious and oh so delish!
Kale and sausage have a natural affinity for each other. This simple recipe combines the two with a special little ingredient that bumps up the flavor of both – a splash of balsamic vinegar.
For the pasta in this dish I like Ancient Harvest Linguine, the combination of corn and quinoa make for the perfect texture and flavor to hold up to these strong fall flavors.
- 1 tablespoon olive oil
- 1 pound Sweet Italian sausage casings removed and crumbled
- 1 onion peeled and diced
- 6 garlic cloves peeled and thinly sliced
- 10 cups chopped kale
- Kosher salt
- Black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons balsamic vinegar
- 8 ounces Ancient Harvest Quinoa Linguine
- ½ cup grated Parmesan cheese
Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook until the sausage is no longer pink, 3 – 4 minutes. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 30 seconds. Drain off all but 1 tablespoon of the fat.
Add the kale, 1 teaspoon salt, ½ teaspoon black pepper, and the red pepper flakes. Reduce heat to medium-low, cover the pan, and cook for 20 minutes or until the kale is tender. Increase heat to high, add the balsamic vinegar and cook, stirring, until the vinegar is evaporated. Remove from the heat.
While the sauce is cooking, bring a large pot of heavily salted water to a boil. Cook the linguine according to the package directions, Reserve ½ cup of the pasta cooking water, drain the pasta, rinse with hot water, and add to the pan with the sausage and kale along with ¼ cup of the reserved pasta water. Stir to combine, adding a little more pasta water if the dish seems dry. Adjust seasoning with more salt and pepper is desired.
Serve with Parmesan cheese.
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