This hearty pasta dish brings together the rich, savory flavors of Italian sausage and the earthy goodness of kale in a light yet luscious lemon cream sauce. The combination of spicy sausage, tender greens, and zesty citrus creates a comforting yet vibrant meal that feels as perfect for a weeknight dinner as it does for a casual dinner party. The sauce lightly coats each penne noodle, balancing richness with a burst of fresh lemon brightness.
INGREDIENTS:
1/4 cup olive oil
4 cloves garlic, finely chopped
1 small red onion, finely chopped
1 teaspoon crushed red chile flakes
1 pound sweet Italian sausage, casings removed
1 bunch kale, washed, stemmed, and roughly chopped
2 1/2 cups half and half
1/2 teaspoon dried oregano leaves
1/3 cup grated Parmesan
Juice and zest of 1 lemon (Meyer lemons work well, too)
Freshly grated nutmeg, to taste
Salt and freshly ground black pepper, to taste
1 lb. dried whole wheat penne pasta
3 tablespoons finely chopped parsley, for garnish
METHOD:
In a large, heavy-bottomed pot, heat olive oil over medium heat. Add garlic, red onion, and red chile flakes. Sauté until fragrant and the onion begins to soften, about 2–3 minutes.
Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 5–7 minutes.
Stir in the kale and oregano. Season lightly with salt and pepper. Cook until the kale is wilted and tender, about 3 minutes.
Pour in the half-and-half and bring to a gentle simmer. Cook, stirring occasionally, until the sauce reduces by about one-third, 7–8 minutes. Stir in Parmesan, lemon juice, lemon zest, and a pinch of freshly grated nutmeg. Adjust seasoning to taste. Reduce heat to low to keep warm.
In a large pot of salted boiling water, cook the penne until al dente according to package directions. Reserve ¼ cup of pasta water before draining.
Add the cooked pasta and reserved pasta water to the sauce. Toss gently and simmer together for 2–3 minutes, allowing the sauce to thicken slightly and coat the pasta evenly.
Divide among plates and sprinkle with chopped parsley and additional Parmesan, if desired. Serve immediately.
SERVING SUGGESTIONS:
- Pair with a crisp green salad dressed with a light vinaigrette.
- Serve alongside garlic bread or roasted cherry tomatoes.
- For a vegetarian version, substitute sautéed mushrooms for sausage.
- Finish with a glass of Pinot Grigio or a light red wine such as Chianti.
