Cook the Sausage

1. Heat a large pot over medium heat.
2. Add the ground Italian sausage and cook, breaking it into small pieces with a wooden spoon, for about 8 minutes or until browned and fully cooked. Remove the sausage and set aside.

2. Sauté the Aromatics

1. In the same pot, add the diced onion and minced garlic.
2. Sprinkle with a pinch of salt and sauté for 3–4 minutes until softened and fragrant.
3. Add the chopped kale and cook for another 3–4 minutes until wilted.

3. Cook the Pasta

1. Pour the chicken stock into the pot and bring it to a boil.
2. Add the gluten-free pasta, stirring to ensure it doesn’t stick.
3. Cook for about 10 minutes, stirring occasionally, until the pasta is al dente.

4. Combine and Finish

1. Lower the heat to medium and stir in the heavy cream and grated Parmesan cheese.
2. Add the cooked sausage back to the pot, mixing well to combine.
3. Season with salt and freshly ground black pepper to taste. Allow everything to warm through for 2–3 minutes.

5. Serve and Garnish

1. Ladle the pasta into bowls and garnish with additional Parmesan cheese or red pepper flakes if desired.
2. Serve immediately and enjoy!