Fettuccine with Sausage and Kale

By mirandavoegeli

Ingredients

• 3 tablespoons olive oil
• 1 lb hot Italian sausage, casings discarded and sausage crumbled
• 1 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
• 1 large clove garlic
• 1/4 tsp red pepper flakes
• 1 lb dried egg fettuccine
• 1 cup reduced-sodium chicken broth
• 1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.

Bring salted water in pot to a boil, then cook pasta uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

While pasta cooks, add garlic, kale, and red pepper flakes to sausage in skillet and saute stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.

Serve immediately, with additional cheese on the side.