Sausage Kale Pasta

Bring a large pot of water to a boil, generously salt it, and cook the pasta until al dente. Just before the pasta is done, reserve 1 cup of the starchy pasta water and set it aside.

Heat the extra virgin olive oil in a large Dutch oven or skillet over medium‑high heat. Add the chopped onion and sauté for 3–4 minutes until it begins to soften.

Add the Italian sausage, breaking it up with a wooden spoon, and cook until fully browned and cooked through.

Stir in the diced garlic, coarsely chopped kale, a pinch of red pepper flakes, and salt to taste. Cook for another 2 minutes, stirring frequently, until the kale softens.

Add the cooked pasta and 1/4 cup of the reserved pasta water to the sausage‑kale mixture, tossing to combine.

Remove the pan from the heat and stir in the heavy whipping cream and the finely grated Parmigiano Reggiano until the sauce is smooth, adding more hot pasta water if needed.

Adjust seasoning with additional salt if desired and serve immediately.