Fettuccine with Spicy Sausage and Kale
3 tablespoons olive oil
about 3/4 lb spicy pork sausage, casings removed
1/2 lb kale (about 1 bunch), tough stems and center ribs discarded and leaves coarsely chopped
1 lb fresh fettuccine (or 3/4 lb dried)
2/3 cup chicken broth
1 cup finely grated Parmesan plus additional for serving
Heat oil in a large skillet over moderately high heat and cook sausage, breaking up any lumps with a spatula, until browned, about 7 - 10 minutes.
While sausage is cooking, blanch kale in a pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large sieve and drain, making sure to reserve the cooking water. Return cooking water to the pot and bring to a boil. Cook pasta for 70-90 seconds for fresh pasta, tossing throughout cook time (for dried, follow box instructions). Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet. Add pasta and 1/2 cup reserved cooking water to skillet, if necessary, tossing until combined. Stir in grated cheese. Serve immediately in pasta bowls. Top with extra Parmesan, if desired.
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