1 pound fettuccine
1 pound sweet Italian sausage, bulk or casing removed
1/2 cup heavy cream
1 large bunch kale, trimmed and coarsely chopped
1/2 cup grated Parmesan
Cook pasta until al dente; drain, reserving 1/2 cup cooking water. In a large skillet, cook sausage over medium-low heat until browned, about 7 minutes. Add 1/2 cup pasta water and cream; simmer until reduced by half, about 7 minutes. Add kale; toss until wilted. Remove from heat; toss with pasta. Sprinkle with parmesan and serve.