Active Time

　　30 min

　　Total Time

　　30 min

　　Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.

　　

Ingredients

Makes 4 to 6 main-course servings

　　3 tablespoons olive oil

　　1 lb hot turkey or pork sausage, casings discarded and sausage crumbled

　　1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped

　　1/2 lb dried egg fettuccine

　　2/3 cup reduced-sodium chicken broth

　　1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving

　　

Step 1

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 to 7 minutes.

　　

Step 2

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.

　　

Step 3

While pasta cooks, add kale to sausage in skillet and sauté, 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.

　　

Step 4

Serve immediately, with additional cheese on the side.