| Heat oil in a 12-inch heavy skillet over
moderate heat. Cook sausage breaking up any lumps until browned, 5 - 7
minutes. Blanch kale in a 6-quart pot of boiling salted water. Remove kale
with a large sieve and drain. Return cooking water to a boil and cook pasta
until al dente. Reserve 1 cup of the cooking water then drain the pasta. While
the pasta cooks, add the kale to the sausage and sauté just until tender,
about 5 minutes. Add broth, stirring and scraping any brown bits from the
bottom of the skillet. Add pasta and ˝ cup of the reserved cooking water to
the skillet, tossing until combined. Stir in cheese. Thin with additional
cooking water if necessary. Serve immediately with additional grated cheese on
the side. |