1/2 lb. spicy Italian chicken sausage, casings discarded and sausage crumbled

1 bunch kale, tough stems and center ribs discarded and leaves coarsely chopped

1 tomato, roughly chopped

1/3 lb whole wheat fettuccine

1/3 C. reduced-sodium chicken broth

1/4 C. grated Asiago plus additional for serving

Heat the oil in a large skillet over medium heat. When hot, add sausage and brown for 5-7 minutes, breaking up lumps with a spoon. Meanwhile, blanch the kale in a large pot of boiling, salted water for 5 minutes, uncovered. Remove the kale with a large sieve and drain. Return the cooking water to a boil, then add fettuccine and cook until al dente. Reserve 1/2 C. of the pasta water, then drain the pasta in a colander. While the pasta is cooking, add the kale and tomatoes to the skillet and sauté for 5 minutes. Add the broth, stirring and scraping up any brown bits in the skillet. Add the pasta and 1/4 C. of the pasta water, tossing until combined well. Stir in the cheese to incorporate, and thin with additional pasta water if desired.

 

 

Yield:

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