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1
Bring a large pot of water to boil.
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2
Pulse the can of fire roasted diced tomatoes and its juices in a food processor.
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3
If you can find crushed fire roasted tomatoes that would work just as well!
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4
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.
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5
Flip and continue to cook for 2-3 more minutes until blistered and slightly caramelized.
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6
Remove to a small plate or bowl and set off to the side.
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7
In the same skillet add another splash of olive oil and sear the Italian Sausage on all sides.
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8
Remove and let cool a bit before slicing.
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9
Reduce the heat to medium and add the sliced garlic and a couple pinches of red pepper flakes to the pan and saute until the garlic is soft and fragrant.
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10
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.
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11
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.
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12
Drain the pasta, reserving a cup of pasta water.
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13
Season the tomato sauce with kosher salt and black pepper, add the handfuls of kale and top that with the drained pasta noodles.
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14
Toss until the kale is slightly wilted.
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15
Add the blistered tomatoes to the skillet and toss gently.
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16
Serve with shavings of Romano cheese.
