1 lb Hatfield® Recipe Essentials® Sweet or Hot Ground Sausage
¾ lb fettuccine or orecchiette
¼ cup olive oil
8 garlic cloves, peeled and thinly sliced
2 Tbsp fresh basil, finely chopped
¼ tsp dried crushed red pepper
8 oz fresh kale, torn into pieces
1 cup shaved Asiago cheese
Cook pasta in large pot of boiling water until just tender, stirring occasionally.
In a large sauté pan over medium heat, add 1 tbsp of olive oil. Add garlic slices and sauté until light golden brown, approximately 45 seconds. Using a slotted spoon, transfer garlic to a bowl.
In the same sauté pan, add the kale and cook until just wilting. Remove and transfer to bowl.
Using the same pan, increase the heat to medium high, add sausage and cook, stirring and breaking up with a spoon. Cook until sausage is fully browned, about 10 minutes.
Drain pasta; add remaining olive oil to large pot. Using tongs, toss pasta, kale, and sausage. Add salt, pepper and crushed red pepper. Transfer pasta to a large bowl or platter. Top with crispy garlic and shaved Asiago cheese.