Fettuccine with Sausage and Kale
3 tablespoons olive oil
1 lb hot turkey or pork sausage, casings discarded and sausage crumbled
1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
2 cloves garlic, minced
8oz sliced mushrooms
1/2 lb dried egg fettuccine
2/3 cup reduced-sodium chicken broth
1 oz finely grated Pecorino Romano (1/2 cup) 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 1 cup 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 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.
Tonight, I’m serving with crusty garlic bread, garden salad and fruit compote.