Ingredients

The following ingredients have 4 Servings
  • 12 ounces orecchiette pasta
  • ¾ pound mild Italian sausage, ground or casing removed
  • 6 garlic cloves, thinly sliced
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese, plus more for serving
  • Sea salt, for serving
  • Freshly cracked black pepper, for serving
  • 2 teaspoons fresh lemon juice (from 1 lemon)
  • 1 bunch Tuscan or Lacinato kale, tough stems discarded and leaves roughly chopped (about 4 cups)
  • Red pepper flakes, for serving (optional)

Instruction

  • Bring a large pot of salted water to a boil over high heat
  • Cook the pasta until al dente, according to the package directions
  • Drain and set aside
  • Meanwhile, heat a large nonstick saucepan over medium heat
  • Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 8 minutes
  • Add the garlic and cook until fragrant, 1 more minutes
  • Using a slotted spoon, transfer the sausage and garlic to a bowl.Add the cream and parmesan to the saucepan
  • Cook, stirring often, until thick enough to coat the back of a wooden spoon, about 5 minutes
  • Add salt and pepper to taste
  • Add the lemon juice and kale and cook, stirring occasionally, until wilted, about 2 minutes.Return the sausage mixture to the saucepan along with the drained pasta, stir to combine.To serve, sprinkle the pasta with parmesan and red pepper flakes, if using.