- 1 lb. fettuccine
- 1 lb. spicy Italian sausage, removed from casing
- ½ cup heavy cream
- 1 large bunch kale, trimmed and coarsely chopped
- ½ cup grated parmesan
- Get a pot of water boiling, salting the water afterwards. Add the fettuccine to the salted boiling water, cooking until the pasta’s al dente. Drain the water, leaving the fettuccine in a container for now. While the pasta’s cooking, take a large skillet out and set the heat to medium-low. Once the skillet’s hot, add the sausage in and cook until browned, roughly 7 minutes (we made sure the sausage was fully cooked before moving on). Pour ½ cup of water and the cream into the skillet, letting it simmer for 7 minutes or until the mixture has reduced by half. Put the kale in the skillet, tossing it around long enough for the kale to get wilted. Take the skillet off the heat and add the cooked fettuccine to it, tossing everything to combine. Sprinkle with parmesan and enjoy !
This was really tasty. It’s a nice dish for fall that fills you up.
We got this recipe from Rachael Ray.
We weren’t paid in any form to promote Rachael Ray.
Take care everybody !