Average Rating: 5TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.Ingredients
- 1 package (12 ounces) bucatini pasta or fettuccine
- 2 teaspoons plus 3 tablespoons olive oil, divided
- 1 pound regular or spicy bulk Italian sausage
- 5 garlic cloves, thinly sliced
- 8 cups chopped fresh kale (about 5 ounces)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Shredded Romano cheese
Instructions
- 1. Cook pasta according to package directions, decreasing time by 3 minutes. Drain, reserving 2 cups pasta water. Toss pasta with 2 teaspoons oil.
- 2. In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking sausage into large crumbles. Add garlic and remaining oil; cook and stir 2 minutes. Stir in kale, salt and pepper; cook, covered, over medium-low heat until kale is tender, about 10 minutes, stirring occasionally.
- 3. Add pasta and reserved pasta water; bring to a boil. Reduce heat; simmer, uncovered, until pasta is al dente and liquid is absorbed, about 3 minutes, tossing to combine. Sprinkle with cheese.
Nutrition Facts
1-1/3 cups: 512 calories, 30g fat (8g saturated fat), 51mg cholesterol, 898mg sodium, 43g carbohydrate (2g sugars, 3g fiber), 19g protein.