Fettucine with sausage and kale
Makes 4 servings
A quick hearty Italian dinner. I prefer to use whole wheat spaghetti, but the fettucine is great too!
3 tablespoons olive oil
1 pound hot turkey or pork sausages, casings discarded and sausage crumbled
1/2 pound kale, tough stems and center ribs discarded and leaves coarsely chopped
1/2 pound or less dried egg fettuccini pasta
2/3 cup chicken broth
1 ounce finely grated pecorino romano cheese 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, 5-7 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 saute, 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.
Gourmet, March 2006
