Lemon-Garlic Pasta with Crispy Sausage and Kale
Ingredients
- 1 poundItalian sausage (hot or sweet, your preference)
- 1 poundpasta (penne or rigatoni)
- 6 clovesgarlic
- 2lemon
- 4 cupsfresh kale (roughly chopped)
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¾ cupparmesan cheese
Prep
- 01
Mince 6 cloves garlic.
- 02
Zest and juice 2 lemons.
- 03
Roughly chop 4 cups fresh kale, removing any tough stems.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 02
While the pasta cooks, remove the sausage from its casings and crumble into a large skillet over medium-high heat. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
- 03
In the same skillet, heat 2 tablespoons olive oil over medium heat. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 04
Add the chopped kale and cook for 2–3 minutes, stirring, until it begins to wilt. Pour in the zest and juice from both lemons.
- 05
Return the cooked sausage to the skillet. Add the drained pasta and 1/2 cup of the reserved pasta water. Toss well over medium heat for 1–2 minutes, adding more pasta water as needed to create a light sauce that coats the noodles.
- 06
Remove from heat. Stir in the remaining 1 tablespoon olive oil and season with salt and black pepper. Divide among bowls and top with parmesan cheese.
Spice Tips
For more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. If you prefer a milder bite, reduce the red pepper flakes to a pinch. Fresh herbs like parsley or basil scattered on top add herbaceous brightness without changing the heat profile.
For a lighter version, use turkey or chicken sausage. Leftovers reheat well; add a splash of pasta water or lemon juice to loosen if needed.