Orecchiette with Sausage, Baby Kale, and Bell Pepper

Bring a large pot of water and 2 teaspoons of the kosher salt to a boil.

Meanwhile, heat a large, deep nonstick skillet over medium heat. Add the olive oil, onion, bell pepper, garlic, the remaining 3/4 teaspoon salt, and black pepper to taste. Cook, stirring, until soft, 4 to 5 minutes.

Add the sausage and cook, using a wooden spoon to break the meat into small pieces as it browns, 6 to 8 minutes.

Add the kale, cover, and cook 2 to 3 minutes. Uncover, stir, and cook until the kale is wilted, about 3 more minutes.

Add the pasta to the boiling water and cook to al dente according to the package directions. Drain, reserving 1 cup of the pasta water.

Add the cooked pasta to the skillet with the sausage mixture. Add 1/3 cup of the reserved pasta water. Increase the heat to high and toss to coat, adding the Pecorino Romano cheese and optional red pepper flakes. Stir until the sauce coats the pasta, adding more reserved water if the mixture is too dry.