Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 2 large shallots, chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 pound sweet Italian sausage (you can use hot!), casings removed
  • 1 bunch Tuscan kale, roughly chopped
  • Salt and freshly ground pepper, to taste
  • 2 1/2 cups heavy cream
  • Juice and zest of one lemon
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1 pound rotelle pasta (great substitutes: penne, farfalle, rotini)

Instruction

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package instructions, until al dente.
  • Meanwhile, heat the olive oil in a large skillet and sauté the shallots, garlic and red pepper flakes until translucent, about 2 minutes. Add the sausage and cook, breaking it apart with a wooden spoon and stirring occasionally, until browned and cooked through, about 8-10 minutes.
  • Add the chopped kale and season with salt and pepper. Cook until wilted, 2-3 minutes. Then, add the heavy cream and lower the heat to a simmer. Simmer until thick and reduced slightly, about 5 minutes. Remove from heat and add the lemon juice and zest, and the parmesan, stirring to combine.
  • Drain the pasta, reserving a little big of cooking water (1/4 cup). Add the pasta and reserved cooking liquid to the sauce and toss until combined.
  • Serve immediately!