12ounceshot Italian turkey sausagecasings removed, and roughly crumbled
4large garlic clovesminced
1/8teaspooncrushed red pepper flakes
1/4cupreduced-sodium chicken broth
12ouncesTuscan kalestems discarded, leaves roughly torn
1/3cupfreshly grated Pecorino Romanoplus additional for serving
Freshly ground black pepper
Instructions
Cook pasta according to package directions. Drain, reserving ½ cup pasta cooking water.
Heat oil in a Dutch oven over medium-high heat. Add sausage and sauté, crumbling, about 5 minutes. Add garlic, crushed red pepper and half the broth, stirring to loosen brown bits on the bottom of pan. Add kale and cook until wilted. Add remaining broth; cover and cook until kale is tender, about 5 minutes.
Add pasta and reserved pasta water to sausage mixture; cook 2 minutes. Toss with cheese and serve.