1 pound fettuccine (I used GF spaghetti)
1 pound spicy Italian sausage, removed from casing (I used turkey)
1/2 cup heavy cream (I used FF half and half)
1 large bunch kale, trimmed and coarsely chopped
1/2 cup grated Parmesan
In large pot of boiling, salted water, cook pasta until al dente; drain.
In large skillet, cook sausage over medium-low until browned, about 7 minutes.
Add 1/2 cup 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.