- 4
- Average
- 15 mins
- 15 mins
- Average budget
Ingredients
- 1 Tbsp olive oil
- 1 lb hot turkey or pork sausage with casings discarded and sausage crumbled
- 1/2 lb kale with tough stems and center ribs discarded and leaves coarsely chopped
- 1/2 lb dried egg fettuccine
- 1/3 cup reduced-sodium chicken broth
- 1/2 cup finely grated Pecorino Romano plus additional for serving
Preparation
Step 1
Heat olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to7 minutes.
Step 2
Meanwhile, blanch kale in a 6- to 8-qt pot of well-salted boiling 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, un- covered, until al dente.
Step 3
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.
Step 4
When pasta is done, reserve 1 cup pasta- cooking water, then drain pasta in a colander. Add pasta and 1/2 cup reserved pasta water to skillet, tossing until combined. Stir in cheese and thin with additional pasta water if desired. Serve immediately, with additional cheese on the side.