Spicy Italian Sausage and Kale Orecchiette

Bring a large pot of heavily salted water to a boil. Cook the orecchiette according to package directions until al dente.

While the pasta cooks, heat the olive oil in a large deep skillet over medium-high heat. Add the sausage meat and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through (about 7-8 minutes).

Add the sliced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes until the garlic is golden and fragrant, taking care not to burn it.

Add the chopped kale to the skillet along with a splash of the boiling pasta water. Cover the skillet for 2 minutes to allow the kale to steam and wilt.

Reserve at least 1 cup of pasta water, then drain the orecchiette. Add the pasta directly into the skillet with the sausage and kale.

Pour in 1/2 cup of the reserved pasta water, the lemon juice, and half of the Pecorino Romano. Toss vigorously over medium heat for 1-2 minutes until a glossy sauce forms that coats the pasta.

Serve immediately topped with the remaining cheese and an extra drizzle of olive oil if desired.