Italian Sausage and Kale Strifry

Method

1. Bring a large pot of salted water to a boil.
2. Cook orecchiette until al dente. Reserve 1/3 cup pasta water, then drain and set aside.
3. In a large stainless steel or cast iron skillet, heat olive oil over medium-high.
4. Add sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5–6 minutes.
5. Lower heat to medium. Add garlic and chili flakes; sauté for 30 seconds.
6. Add chopped kale and toss to coat.
7. Pour in a splash of pasta water, cover loosely, and let steam 2–3 minutes until kale is wilted and tender.
8. Add cooked orecchiette to the skillet and toss everything together.
9. Add a bit more reserved pasta water to loosen, if needed.
10. Season with salt, pepper, and lemon zest.
11. Plate and top with grated Parmigiano-Reggiano.
12. Optional: finish with a drizzle of olive oil or a squeeze of lemon juice for brightness.