Fettuccine with Sausage and Kale

Fettuccine with Sausage and Kale
Photo by Romulo Yanes


  • 1 pound hot turkey or pork sausage
  • ½ pound dried egg fettuccine
  • ½ pound kale
  • 3 tablespoons olive oil
  • 2/3 cup reduced-sodium chicken broth
  • 1 ounce finely grated Pecorino Romano

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. Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and...

View full recipe at Epicurious


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