Creamy Sausage and Kale Orecchiette with Toasted Breadcrumbs

Preheat oven to 350°F (175°C).

Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

While the pasta is cooking, prepare the breadcrumbs: Melt butter in a skillet over medium heat. Add breadcrumbs and toast until golden brown and crispy, about 5-7 minutes. Season with salt and pepper. Set aside.

In a large skillet, heat olive oil over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.

Add minced garlic to the skillet and cook for about 1 minute, until fragrant.

Add chopped kale to the skillet and cook until wilted, about 3-5 minutes.

Pour in chicken broth and heavy cream. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.

Stir in grated Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes (if using).

Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.

Serve immediately, topped with toasted breadcrumbs and extra grated Parmesan cheese.