Sausage and Kale Orecchiette with a Creamy Garlic Parmesan Sauce

Ingredients

• 12 oz orecchiette pasta(paid link)
• 1 lb Italian sausage(paid link)
• 1 bunch kale(paid link)
• 4 clove garlic(paid link)
• 1 ½ cup heavy cream(paid link)
• ¾ cup Parmesan cheese(paid link)
• 1 cup chicken broth(paid link)
• 2 tbsp olive oil(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)
• 1 tsp lemon zest(paid link)

Instructions

1. 1

   Remove casings from Italian sausage and crumble into a large skillet or Dutch oven over medium-high heat. Cook, breaking up the meat, until browned, about 5-7 minutes. Drain off excess fat, leaving about 1 tablespoon in the skillet.

2. 2

   Add minced garlic to the skillet and cook until fragrant, about 1 minute. Stir in the kale and cook until wilted, about 2-3 minutes.

3. 3

   Pour in chicken broth and bring to a simmer. Stir in the orecchiette pasta, ensuring it's mostly submerged. Cover and cook according to pasta package directions, or until al dente, stirring occasionally to prevent sticking, about 10-12 minutes.

4. 4

   Stir in heavy cream, Parmesan cheese, salt, and black pepper. Cook, stirring, until the sauce is heated through and slightly thickened, about 2-3 minutes.

5. 5

   Stir in lemon zest. Taste and adjust seasoning if needed. Serve immediately.

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