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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.

Serves 2-3.

Adapted from Gourmet, March 2006 recipe.