Ingredients

• 8 ounces black truffle strangozzi pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 8 ounces spicy Italian sausage, casings removed
• 1/2 cup heavy cream
• Zest of 1 Meyer lemon
• 2 cups kale, trimmed and coarsely chopped
• 1/2 cup mixed medley cherry tomatoes

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
• Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add sausage and cook until browned, about 5 minutes, making sure to crumble the sausage as it cooks. Add heavy cream, Meyer lemon zest and reserved pasta water; simmer until reduced by half, about 7 minutes. Add kale and toss until wilted, about 1-2 minutes. Remove from heat.
• Stir in pasta and cherry tomatoes.
• Serve immediately.