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Fettuccine with Kale and Sausage
Fettuccine with Kale and Sausage
(Fettuccine con Kale e Salsiccia)
 
 
Ingredients:

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

Directions:

Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.

Cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.

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.

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.

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.

Serve immediately, with additional cheese on the side. Makes 4 to 6 main-course servings.

That's it!
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