Italian Sausage And Fettuccine W/ Kale
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.