Fusilli With Crispy Kale And Ricotta

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
Uploaded by: RachaelRay Magazine


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Ingredients for 4 servings

1 pound cavolo nero (also called black, tuscan, dinosaur or lacinato kale) or curly kale--stemmed, washed and dried

About 5 tablespoons EVOO (extra-virgin olive oil)

Salt and pepper

1 pound short or long fusilli pasta or curly spaghetti (look for an imported italian pasta)

1 pound hot or sweet italian bulk sausage (optional)

3 - 4 cloves garlic, finely chopped

1 small italian red cherry chile pepper or 1 fresno chile pepper, seeded and finely chopped

About 2 tablespoons fresh thyme leaves, chopped

A couple of small sprigs rosemary, finely chopped

About 1 1/2 cups fresh sheeps- or cows-milk ricotta cheese

Freshly grated nutmeg

Shaved pecorino-romano cheese

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