Step 1

Bring a large pot of water to a boil, salt it, and cook the pasta according to the directions on the package. Reserve 1-2 cups of pasta water before draining.

Step 2

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spatula. Cook until the sausage is browned and cooked through.

Step 3

Add the finely diced onion and garlic and sauté until the onion becomes translucent. Then, add the sliced mushrooms. Continue to cook until the mushrooms are soft and browned.

Step 4

Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom.

Step 5

Stir in the Italian seasoning, and allow the mixture to simmer for a few minutes until the liquid reduces slightly.

Step 6

Stir in the tomato puree (passata) and bring the mixture to a gentle simmer.

Step 7

Next, add the heavy cream, stirring well to combine everything into a smooth sauce.

Step 8

Add the shredded black Tuscan kale (cavolo nero) to the skillet and simmer for 2-3 minutes until wilted.

Step 9

Add the cooked orecchiette pasta, tossing everything together to ensure the pasta is evenly coated in the creamy sauce.

Step 10

Stir in the Parmesan cheese and season with salt and freshly ground black pepper to taste. Serve immediately, with extra freshly grated Parmesan on top if you like.