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  • 1 Tbs Olive oil
  • 1 lb Hot Italian Sausage, casings discarded and sausage crumbled
  • 2 cups Kale, tough stems and center ribs discarded and leaves coarsely chopped
  • 1/2 lb Fettuccine pasta
  • 3/4 c Chicken Broth
  • 1/4 c Dry White Wine
  • 2 oz Finely grated Romano cheese


  • *Heat oil in heavy skillet over medium heat until hot but not smoking
  • *Cook sausage, breaking up any lumps with a spoon until browned (approximately 5-8 minutes)
  • *Blanch Kale in 6 quart pot of boiling salted water, uncovered (5-7 minutes or until desired texture).
  • *Remove Kale with a large sieve and drain.
  • *Return cooking water to pot and bring to a boil
  • *Cook pasta in the Kale water, uncovered, until al dente.
  • *Reserve 1 cup pasta water, then drain pasta in a colander.
  • *While pasta cooks, add Kale to sausage in skillet and sauté until just tender (about 5 minutes).
  • *Add broth and wine, stirring and scraping up any bits from the bottom of the skillet.
  • *Add pasta and 1/2 cup reserved pasta water to skillet, tossing until combined.
  • * Stir in cheese and thin with additional water if desired.

Categories: Main Dish  Pasta  Pork  Stove 
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