| 8 oz | Bari hot Italian sausage, cut into 1/4 inch pieces |
| 8 oz | Kale, stems discarded and
leaves finely chopped (about 4 cups) |
| 1/2 c | Chicken or vegetable stock |
| Salt and pepper to taste | |
| 1 lb | Spinach ribbon pasta |
| 1/2 c | Freshly grated pecorino cheese |
Bring water to a boil. Add about 2 tbsp. salt. Cook pasta according to instructions.
In a 10 to 12 inch saute pan, cook the sausage over low heat until the fat begins to render, about 6 minutes. Turn up the heat to medium and cook until the sausage is golden brown, 8 to 9 minutes. Add the kale and chicken stock and cook until very soft, 8 to 9 more minutes. Season to taste and remove from heat.
Drain pasta and add to saute pan with the kale and sausage. Cook over high heat until coated, about 1 minute. Add the grated cheese and toss to mix. Pour into a heated serving bowl and serve.