This dish was inspired by Caldo Verde, a soup in Portuguese cuisine that combines greens, potatoes, and sausage. While our take on the popular dish isn't a pasta soup, the recipe calls for 4 cups of water, which creates a brothy sauce reminiscent of the soup. If you’d like a soupier dish, add slightly more water. For a thicker pan sauce, add slightly less water.
If linguica is hard to find, any fully cooked garlicky smoked sausage will work in its place.
MAKES SIX - EIGHT SERVINGS
2 tablespoons extra virgin olive oil
In a large pot, melt the butter and olive oil over medium low heat. Add in the onions and sauté for about 7-10 minutes, until soft and translucent, without browning. Stir in the garlic and cook for another minute or two until soft.
Raise the heat slightly and pour in the diced potatoes. Mix well to combine with the onions and garlic, then season with salt, paprika and pepper, and stir together. Allow to cook about a minute, until the spices are fragrant, then pour in the water and chicken stock. Slowly bring up to a simmer, and once the liquid is simmering, bump the heat up to medium high and allow the liquid to come to a boil.
Stir in the Kale Penne, then cover and cook for about 4-5 minutes, or half of the desired cooking time. Take the lid off, stir to make sure none of the pasta is sticking together, then add in the sausage and kale and stir before putting the lid back on. Cook for the remaining time needed for the pasta, another 4-5 minutes, then stir and serve!
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