Fettucine with Sausage and Kale

By JeanAnn

Ingredients

• 3 T olive oil
• 1 lb hot turkey or pork sausage, casings discarded and sausage crumbled
• 1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
• 1/2 lb dried egg fettucine
• 2/3 cup reduced sodium chicken broth
• 1/2 cup grated Pecorino Romano, plus additional for serving

Preparation

Step 1

Heat oil in a 12-inch heavy skillet over moderately high heat until it shimmers, then cook sausage, breaking up any lumps with a spoon, until browned, 5 - 7 minutes. Meanwhile, blanch kale in a 6 to 8 quart pot of well-salted boiling water, uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta water, then drain pasta in a colander. While pasta cooks, add kale 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.