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Italian Sausage And Fettuccine W/ Kale

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Serves | Prep Time | Cook Time


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.

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