16ounceshot Italian sausage (sweet can be substituted)
4stalkskale, stem removed and leaves chopped
1/4cupparmesan cheese, grated
salt and pepper to taste
Cook the pasta according to package directions, until al dente. Reserve 1 cup of the pasta water before draining.
Meanwhile, cook and crumble the sausage. Drain on a paper towel-lined plate, leaving one tablespoon of fat in the pan. Add the chopped kale to the pan and season with salt and pepper. Saute until wilted, approx. 4-5 minutes.
Add the sausage back to the pan along with the orecchiette and the parmesan cheese. Stir to combine. Add the reserved pasta water, starting with 1/2 cup, to create the sauce. Add additional pasta water if necessary.