Orecchiette with Sausage and Kale

Instructions

1. Prepare the Pasta
   Bring a large pot of generously salted water to a boil. Add the orecchiette and cook until al dente according to package instructions, usually 9-11 minutes. Before draining, reserve 1/2 cup of the pasta cooking water.
2. Cook the Sausage
   While the pasta is cooking, heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the sausage and break it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
3. Add Aromatics
   Add the minced garlic and red pepper flakes to the skillet with the sausage. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
4. Deglaze and Add Kale
   Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced. Add the kale to the skillet and toss to coat with the oil and sausage. Cover and cook for 3-4 minutes until the kale wilts down.
5. Combine Pasta and Sauce
   Add the drained pasta to the skillet with the sausage and kale. Drizzle with the remaining tablespoon of olive oil and add a splash of the reserved pasta water. Toss everything together, adding more pasta water as needed to create a light sauce that coats the pasta.
6. Finish the Dish
   Remove the skillet from heat and stir in the grated Pecorino Romano cheese and fresh lemon juice. Season with salt and freshly ground black pepper to taste. The pasta should be moist but not soupy.
7. Serve
   Divide the pasta among four bowls. Drizzle with a little extra virgin olive oil and sprinkle with additional Pecorino Romano cheese. Serve immediately while hot.