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