Categories: Pasta

Ingredients

• 12 oz. bucatini or fettucine
• 2 tsp plus 3 tbsp. olive oil, divided
• 1 lb. regular or spicy bulk Italian sausage
• 5 garlic cloves, thinly sliced
• 8 cups chopped kale
• 3/4 tsp salt
• 1/4 tsp pepper
• Shredded Romano cheese

Directions

1. Cook the pasta as directed, decreasing time by 3 minutes. Drain, reserving 2 cups pasta water. Toss pasta with 2 tsp oil.

2. In a Dutch oven, 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.

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