Tagliatelle with Sausage, Kale and Pecorino

8 oz Bari hot Italian sausage, cut into 1/4 inch pieces
8 oz Kale, stems discarded and leaves finely chopped
(about 4 cups)
1/2 c Chicken or vegetable stock
  Salt and pepper to taste
1 lb Spinach ribbon pasta
1/2 c Freshly grated pecorino cheese

Bring water to a boil. Add about 2 tbsp. salt. Cook pasta according to instructions.

In a 10 to 12 inch saute pan, cook the sausage over low heat until the fat begins to render, about 6 minutes. Turn up the heat to medium and cook until the sausage is golden brown, 8 to 9 minutes. Add the kale and chicken stock and cook until very soft, 8 to 9 more minutes. Season to taste and remove from heat.

Drain pasta and add to saute pan with the kale and sausage. Cook over high heat until coated, about 1 minute. Add the grated cheese and toss to mix. Pour into a heated serving bowl and serve.