- 4
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
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.