Black Truffle Pasta with Meyer Lemon Cream Sauce

Black Truffle Pasta with Kale, Italian Sausage and Meyer Lemon Cream Sauce

Black Truffle Pasta with Meyer Lemon Cream Sauce

Yield: 4 servings

Prep: 5

Cook: 25

Total: 30

Ingredients

8 ounces black truffle strangozzi pasta
2 tablespoons olive oil
2 cloves garlic, minced
8 ounces spicy Italian sausage, casings removed
½ cup heavy cream
Zest of 1 Meyer lemon
2 cups kale, trimmed and coarsely chopped
½ 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.

This Black Truffle Pasta with Meyer Lemon Cream Sauce recipe is brought to you by DAMN DELICIOUS

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