Cook 400g of orecchiette in salted boiling water for 1 minute less than the time on the package. Save some cooking water, then drain.
Heat 1 tablespoon of olive oil in a large skillet over high heat. Add 2 garlic cloves, minced, and stir for 15 seconds.
Add 500g of Italian pork sausages, casings removed. Break into small pieces and cook for about 4 minutes, until browned.
Add ¼ cup of dry white wine, scrape the pan and let the wine evaporate.
Stir in 1 cup of passata, ¾ cup of heavy cream, ¾ cup of milk, ⅓ cup of finely grated Parmesan, 1 teaspoon of Italian dried herbs, ¼ teaspoon of chili flakes, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer gently for 2 minutes.
Add the pasta and 3 packed cups of torn kale leaves. Toss for 1-2 minutes, until the kale wilts, the pasta is tender and the sausage is cooked through. Loosen with reserved pasta water if needed.
