Step 1

Bring a large pot of water to a boil. Add salt and cook pasta according to directions on the package.

Step 2

Reserve 2 cups of the pasta water before draining.

Step 3

In a large Dutch oven or skillet over medium high heat, heat oil. Once hot, add onion and cook until softened, about 7 to 10 minutes. Stir in garlic and cook for 30 seconds, until fragrant.

Step 4

Add sausage and cook until browned or cooked through, breaking it up into small pieces as you cook it. Reduce heat to medium heat, stirring in red pepper flakes.

Step 5

Add wine to deglaze, scraping up any browned bits on the bottom. Stir in cream and bring mixture to a simmer. Cook for 3 minutes, stirring occasionally.

Step 6

Add kale and lemon zest, cooking until the greens are wilted, about 5 minutes. Stir in salt and pepper. Taste and season with additional salt and pepper if desired.

Step 7

Add cooked pasta to the Dutch oven, stirring to coat. If the sauce is too thick, add some of the reserved pasta water as needed.

Step 8

Stir in Parmesan cheese and lemon juice.

Step 9

Serve immediately with additional parmesan cheese.