Serves 2

• 1 pack Sweet Italian Sausage, cut into  thirds
• 1 bunch Kale, stems removed
• 1 pack Fresh Pasta
• 1 Tbsp minced Basil
• SarVecchio Cheese, shaved
• 2 Shallots, diced
• ⅔ cup Chicken Broth
• 2 Tbsp Cooking Oil
• ½ tsp Red Pepper Flakes

Heat oil in a large skillet over moderately high heat until hot but not smoking. Add sausage and shallots and cook for 5 to 7 minutes, until browned all over.

Meanwhile, bring a large pot of salted water to a boil and blanch kale for 5 minutes. Remove kale with a large sieve and drain. Run under cold water and then roughly chop. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet. Toss until well combined. Divide pasta between 2 bowls and sprinkle with shaved cheese, minced basil and red pepper flakes.