Orecchiette Pasta with Kale & Sausage

• servings: 4 servings
• total time: 25 minutes

Ingredients

1 pound orecchiette pasta

1 pound mild Italian sausage, casing removed

6 garlic cloves, thinly sliced

1½ cups heavy cream

1½ cups freshly grated Parmesan cheese, plus more for serving

Sea salt to taste, plus more for serving

Freshly cracked black pepper, to taste, plus more 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)

Directions

Bring a large pot of salted water to a boil over high heat

Cook the pasta until al dente, according to the package directions

Reserve 1 cup of pasta water

Drain and set aside

Meanwhile, heat a large nonstick skillet 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 minute

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 2 minutes

Add salt and pepper to taste

Add the lemon juice, ½ cup reserved pasta water 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

Add pasta water 2 tablespoons at a time until the sauce is your desired consistency

To serve, sprinkle the pasta with additional parmesan and red pepper flakes, if using and salt and pepper if desired.

Nutrition

• Serving Size: 4
• Calories: 765
• Total Fat: 51 g
• Saturated Fat: 26 g
• Cholesterol: 154 mg
• Sodium: 1083 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 27 g