This recipe is adapted from Saveur magazine. The flavors are complex and by using 1/2 and 1/2 and chicken sausage it is a bit healthier.
4 cloves garlic, finely chopped
1 small onion, finely chopped
1 tsp. crushed red chile flakes
1 lb sweet Chicken sausage, casing removed
1 bunch kale, stemmed and roughly chopped
2½ c half and half
⅓ c grated Parmesan
Juice and zest of 1 lemon
Freshly grated nutmeg, to taste
salt and pepper, to taste
1/2 lb pasta
In a large skillet over medium heat cook sausage, using a wooden spoon to break it up into small pieces until browned, 16 to 18 minutes. Add onions, garlic and chili pepper flakes, cook for 7 minutes. Add kale, season with salt and pepper, and cook until wilted, about 3 minutes. Add half and half and bring to a simmer; cook, stirring occasionally until reduced by a third, 7 to 8 minutes. Stir in Parmesan, juice and zest, nutmeg, and season with salt and pepper; set aside and keep warm.
Cook pasta according to package. Add pasta to the sauce and stir to combine, cook for 2 minutes on low heat to allow the pasta to absorb the sauce.