Sausage Kale Pasta with Lemon Cream Sauce
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 30 min |
| Source | TheModernProper.com |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Ingredients
- 2 tsp sea salt, plus more to taste
- 12 oz. Orecchiette, or any other pasta, (3/4 a bag or box)
- 3/4 lb Mild italian sausage, casings removed; or chicken sausages, sliced
- 6 garlic cloves, thinly sliced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese, plus more for serving
- freshly cracked black pepper, to taste
- 2 tsp fresh lemon juice (from 1 lemon)
- 1 bunch Tuscan or curly kale, stems removed, roughly chopped (about 4 cups)
- red pepper flakes (optional)
Preparation
Bring a large pot of water seasoned with 2 teaspoons of salt to a boil over high heat. Cook the pasta according to package directions until al dente. Drain.
Meanwhile, in a large nonstick skillet or medium saucepan over medium heat, cook the sausage, breaking it up with a 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 pan over medium heat. Cook, stirring often, until thickened, about 5 minutes. Add salt and pepper to taste. Add the lemon juice along with the kale and cook until wilted, stirring occasionally, about 2 minutes.
Return the sausage and garlic to the sauce and add the drained pasta. Stir to combine.
Serve the pasta with additional grated parmesan cheese and red pepper flakes, if desired.
