Tuscan Linguini with Sausage and Kale

Preparation time: 20 minutes
Cooking time: 30 minutes


  • 12 ounces Spicy Italian sausage links
  • 1/2 cup water
  • 1/2 pound Full Circle Market Organic Linguini
  • 1/3 cup diced pancetta
  • 1 tablespoon Full Circle Market Extra Virgin Olive Oil
  • 2 teaspoons Full Circle Market Frozen Chopped Organic Garlic or 1 clove, minced
  • 1 (5 oz.) container Full Circle Market Organic Baby Kale
  • 1/3 cup diced jarred roasted red pepper
  • 1/2 teaspoon Full Circle Market Organic Italian Seasoning
  • 1/4 teaspoon Full Circle Market Organic Black Pepper
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup toasted walnut pieces


Spray a large skillet with Full Circle Market Organic Canola Oil Non-Stick Cooking Spray. Add sausage and cook over medium-high heat until browned, about 5 minutes, turning often. Reduce heat to medium-low and add water. Cover and simmer 10 to 12 minutes or until cooked through. Remove sausage to a plate to cool and slice ½-inch thick. Meanwhile, cook linguini according to package directions. Sauté pancetta in oil in large skillet over medium heat until almost crisp; add garlic and cook 2 minutes longer. Add kale and sauté until wilted, about 3 to 4 minutes. Add drained linguini, sausage, red pepper, Italian seasoning and pepper; heat though. Add cream and cheese, stirring until pasta is coated. Serve sprinkled with walnuts. 4 servings.

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