Creamy Sausage and Mushroom Pasta

To begin, cook the pasta in a large pot of salted water for 8-9 minutes, just before al dente.
Reserve a ½ cup of the pasta water and drain the pasta. Set aside.
Meanwhile, heat the avocado oil on medium heat in a large skillet with deep sides.
Add the sliced chicken sausage (with any casings removed), and pan fry until browned on both sides. Remove the sausage & set aside.
In that same pan, melt the butter.
Add the sliced mushrooms, diced onion, minced garlic, and shredded kale.
Cook until the onion is fragrant, then season the mixture with salt, pepper, and Italian seasoning.
Pour in the chicken stock to deglaze the pan, using your wooden spoon to scrape up any of the fond created on the bottom of the pan.
Fond is a French term that refers to the browned bits of food at the bottom of a skillet, frequently formed after searing meats. Fond has tons of flavor, so we want to be sure to incorporate it throughout the sauce.
Add in the reserved pasta water, heavy cream, the juice of half a lemon, and the grated parmesan. Mix well. Taste the sauce at this point, and adjust any seasonings to your preference.
As the sauce reduces and becomes thicker, pour in the cooked sausage and cooked pasta. Stir until everything is well incorporated.
Finally, top the dish with freshly chopped parsley and extra parmesan/red pepper flakes. Enjoy!