Fettuccine With Sausage and Kale

Ingredients

• •3 tablespoons olive oil
• •1 lb hot turkey or pork sausage, casings discarded and sausage crumbled
• •½ lb kale, tough stems and center ribs discarded and leaves coarsely chopped
• •½ lb dried egg fettuccine
• •⅔ cup reduced-sodium chicken broth
• •1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving

Cooking Instructions

1. 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.

   7 min

2. 2.

   Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

   15 min

3. 3.

   While pasta cooks, add kale to sausage in skillet and sauté, 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.

   5 min

4. 4.

   Serve immediately, with additional cheese on the side.

   1 min