Fettuccine with Wild Boar Italian Sausage and Kale
3 Tbsp olive oil
2 cloves garlic, finely chopped
2 links Broken Arrow Ranch Wild Boar Italian Sausage (1 pkg)
1 lb kale, tough stems and center ribs discarded, leaves coarsely chopped
1/2 lb dried egg fettuccine
2/3 cup reduced-sodium chicken broth
1/2 cup finely grated Pecorino Romano, plus additional for serving
Salt & pepper to taste
Heat oil in a large skillet over moderately high heat until hot but not smoking. Add chopped garlic and cook for about 2 minutes to infuse oil. Cut casings away from sausage, discard casings, and crumble sausage into hot pan. Cook sausage until browned, about 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 let kale drain. Return cooking water in pot to a boil and, then cook pasta in boiling water, uncovered until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
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. Serve immediately with additional cheese on the side.
Adapted from Gourmet, March 2006 recipe.