Italian Sausage, Kale and Blistered Tomato Fettuccine

Bring a large pot of water to boil.

Pulse the can of fire roasted diced tomatoes and its juices in a food processor. If you can find crushed fire roasted tomatoes that would work just as well!

In a large 10 inch skillet add a tablespoon of olive oil, once hot add in the halved grape tomatoes and cook for two minutes. Flip and continue to cook for 2-3 more minutes until blistered and slightly caramelized. Remove to a small plate or bowl and set off to the side.

In the same skillet add another splash of olive oil and sear the Italian Sausage on all sides. Remove and let cool a bit before slicing.

Reduce the heat to medium and add the sliced garlic and a couple pinches of red pepper flakes to the pan and sauté until the garlic is soft and fragrant. Add the pulsed tomatoes and the sliced Italian sausages and cook for 10-15 minutes until the sauce thickens and the sausages are cooked through.

At this time, season the boiling water with a half tablespoon of sea salt and then drop in the 8 ounces of fettuccine noodles, cook as the package directs. Drain the pasta, reserving a cup of pasta water.

Season the tomato sauce with kosher salt and black pepper, add the handfuls of kale and top that with the drained pasta noodles. Toss until the kale is slightly wilted.

Add the blistered tomatoes to the skillet and toss gently.

Serve with shavings of Romano cheese.