Fettuccine with Sausage and Kale

Ingredients

• Romano cheese

  ½ cup, grated or 50g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Turkey sausage

  Fresh, raw

  1 lb or 436g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Kale

  Raw

  4 cup, chopped or 268g

• Chicken broth

  Soup, canned, ready-to-serve

  ⅔ cup or 160g

Directions

1. Remove stems and ribs of kale, then finely chop leaves.
2. 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.
3. 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.
4. While pasta cooks, add kale to sausage in skillet and saut, 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. Serve immediately, with additional cheese on the side.

Similar Foods

• Fettuccine with Prosciutto, Tomatoes, and Cream
• Easy Microwave Sausage, Kale, and White Beans
• Lentils with Kale and Asparagus
• Kale with Garlic and Cranberries
• Tilapia with Kale and Tomato
• Galicky Kale with Egg and Radish