Fettuccine With Sausage and Kale

Ingredients for Fettuccine With Sausage and Kale

• 45ml di olio d'oliva

• 450g hot turkey or pork sausage, casings discarded and sausage crumbled

• 230g kale, tough stems and centre ribs discarded and leaves coarsely chopped

• 230g dried egg fettuccine

• 160ml reduced-sodium chicken broth

• 30g finely grated Pecorino Romano (120ml ) plus additional for serving

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.

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 240ml pasta-cooking water, then drain pasta in a colander.

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 120ml 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.

Avvertenza

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