• 1 pound fettuccine
  • 1 pound spicy italian sausage, removed from casing
  • 1/2 cup heavy cream
  • 1 large bunch kale, trimmed and coarsely chopped
  • 1/2 cup grated parmesan


  • In large pot of boiling, salted water, cook pasta until al dente; drain.
  • In large skillet, cook sausage over medium-low until browned, about 7 minutes.
  • Add 1/2 cup water and cream to sausage; simmer until reduced by half, about 7 minutes.
  • Add kale to sausage; toss until wilted. Remove from heat; toss with pasta. Sprinkle with parmesan.

Paired with 2014 Pinot Noir Dundee Hills: “Sleek and focused, with fine tannins around a spicy core of red berry, white pepper and violet flavors, gliding easily into a long and expressive finish. Drink now through 2024. 143 cases made.” 92 Points, Harvey Steiman, Wine Spectator, Dec 2016