Ingredients:

  • 12 oz Dried Pasta (Orecchiette, Rigatoni, or Penne)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 lb Hot Italian Sausage, casings removed
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1/2 tsp Red Pepper Flakes (or to taste)
  • 1/2 cup Dry White Wine (optional, e.g., Pinot Grigio)
  • 1/4 cup Chicken or Vegetable Stock (low sodium)
  • 6 oz Kale (Cavolo Nero or Lacinato), hard stems removed and chopped
  • 1 medium Lemon, zested and juiced
  • 1 Tbsp Unsalted Butter
  • 1/2 cup Freshly Grated Parmesan Cheese (plus extra for serving)
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Prep Mise en Place: Remove sausage from casings. Dice onion and mince garlic. Wash kale thoroughly, remove thick stems, and chop into bite-sized pieces. Grate Parmesan. Zest the lemon, then halve it for juice.
  2. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook for 2 minutes less than the package directions (it should be very al dente).
  3. Reserve Pasta Water: Before draining, scoop out at least 1.5 cups (360 ml) of the starchy, cloudy pasta water. Drain the pasta and set aside.
  4. Brown the Sausage: Heat 1 Tbsp of olive oil in the large sauté pan over medium-high heat. Add the sausage meat. Break it up and cook, stirring occasionally, until deeply browned and crispy bits form on the bottom of the pan (about 6-8 minutes).
  5. Sauté Aromatics: Reduce the heat to medium. Push the sausage to one side. Add the remaining 1 Tbsp of olive oil, the diced onion, and the red pepper flakes. Sauté until the onion is translucent, 3-4 minutes.
  6. Bloom Garlic: Add the minced garlic and lemon zest. Cook for 60 seconds until fragrant, being careful not to let the garlic burn.
  7. Deglaze (Optional): If using, pour in the white wine. Scrape up any browned bits (the fond). Let the wine reduce by half (about 2 minutes). Add the 1/4 cup (60 ml) of stock.
  8. Wilt the Kale: Add the chopped kale to the pan. Toss vigorously with the sausage mixture. Add a splash (2 Tbsp) of the reserved pasta water, cover the pan briefly (30 seconds), then remove the lid and stir until the kale is just wilted and tender.
  9. Combine and Emulsify: Add the undercooked pasta directly into the pan with the sausage and kale. Add 1 cup (240 ml) of the reserved pasta water.
  10. Toss to Finish: Bring the mixture to a simmer. Cook, tossing the pasta constantly, for 1-2 minutes. The sauce should thicken into a glossy, slightly creamy glaze that clings to the pasta. Add more pasta water, a splash at a time, if the sauce looks dry.
  11. Enrich and Season: Remove the pan from the heat. Stir in the 1 Tbsp of cold butter and the 1/2 cup of Parmesan cheese. Toss until the butter is melted and the sauce is perfectly glossy.
  12. Final Adjustments: Squeeze in the juice of half a lemon. Season with black pepper and check for salt. Serve immediately, topped with extra grated Parmesan.