Penne with Kale, Sausage and Lemon Cream Sauce

By KDHarmon

Ingredients

• 1/4 C olive oil
• 4 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 1 tsp crushed red chile flakes
• 1 pound sweet Italian sausage, casing removed
• 1 bunch kale, stemmed and rouhly chopped
• 2.5 C half and half, warmed in separate pot
• 1/3 C Parmesan, grated
• juice and zest of 1 lemon
• freshly grated nutmeg, to taste
• kosher salt and freshly ground black pepper, to taste
• 1 pound penne
• 3 Tbl finely chopped parsley, for garnish

Preparation

Step 1

Heat oil in 6-quart saucepan over medium-high heat. Add garlic, onion and red chile flakes; cook, stirring occasionally, until golden brown, about 10 minutes.

Add sausage and cook, using a wooden spoon to break sausage into small pieces, until browned, 16-18 minutes. Add kale, season with slat and pepper and cook until kale is wilted, about 3 minutes. Add half and half and bring to simmer, stirring occasionally, until reduced by a third, 7-8 minutes. Stir in parmesan, juice and zest, nutmeg and season with salt and pepper. Set aside and keep warm.

Cook penne until al dente. Drain, reserving 1/4 cup cooking water. Add pasta and water to reserved sauce and cook about 5 minutes more.

Garnish with parsley.

Makes 6-8 servings.