Creamy Chicken Sausage and Kale Cavatappi

Ingredients

• 12 oz cavatappi pasta
• 18 oz Italian chicken sausage mix
• 2 onions, finely chopped
• 8 oz kale, stems removed and chopped
• 4 garlic cloves, thinly sliced
• 2 lemons
• 8 oz cream sauce base
• 3 tablespoons sour cream
• ⅓ cup chicken stock concentrate
• 6 tablespoons Parmesan cheese, divided
• 4 tablespoons butter
• Cooking oil
• Salt and black pepper

Instructions

1. Put a large pot of salted water on to boil. Peel and finely chop the onions, remove the kale stems and chop the leaves, slice the garlic thinly, and cut the lemons into quarters.
2. Boil the cavatappi for 9–11 minutes, until al dente. Before draining, save 1½ cups of its cooking water.
3. In a large skillet, heat a generous amount of oil over medium-high heat. Add the sausage and onions with salt and pepper. Break up the sausage as it cooks for 3–5 minutes, until mostly cooked and the onions have softened. Add the kale and garlic and cook for another 3–5 minutes, until the kale wilts and the sausage is cooked through.
4. Lower the heat to medium. Add the cream sauce base, sour cream, stock concentrate, ⅓ cup of the saved pasta water, and a generous squeeze of lemon juice. Let the sauce thicken for 2–3 minutes, then adjust the salt and pepper.
5. Turn the heat to low. Add the pasta, butter, half the Parmesan, and another squeeze of lemon. Stir together, using more of the saved water if needed to coat the pasta evenly.
6. Spoon into bowls. Add the remaining Parmesan and serve with lemon wedges.