Fettuccine with Sausage and Kale

3 tablespoons olive oil
1 pound pork sausage, crumbled
½ pound kale, stems and ribs discarded, leaved coarsely chopped
½ pound dried egg fettuccine
2/3 cup chicken broth
1 ounce finely grated Pecorino Romano

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 ½ 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.

**from Gourmet Magazine