Bucatini With Sausage & Kale

• 1 package (12 ounces) bucatini pasta or fettuccine
• 2 teaspoons plus 3 tablespoons olive oil, divided
• 1 pound regular or spicy bulk Italian sausage
• 5 garlic cloves, thinly sliced
• 8 cups chopped fresh kale (about 5 ounces)
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Shredded Romano cheese

1. Cook pasta according to package directions, decreasing time by 3 minutes. Drain, reserving 2 cups pasta water. Toss pasta with 2 teaspoons oil.
2. In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking sausage into large crumbles. Add garlic and remaining oil; cook and stir 2 minutes. Stir in kale, salt and pepper; cook, covered, over medium-low heat until kale is tender, about 10 minutes, stirring occasionally.
3. Add pasta and reserved pasta water; bring to a boil. Reduce heat; simmer, uncovered, until pasta is al dente and liquid is absorbed, about 3 minutes, tossing to combine. Sprinkle with cheese.

bucatini pasta, olive oil, regular, garlic, fresh kale, salt, pepper, romano cheese

Taken from www.tasteofhome.com/recipes/bucatini-with-sausage-kale/ (may not work)