Toscana Orzo

Step 1 -In a heavy-bottomed pot over medium heat, add the olive oil, the onions, the carrots, and the salt, and cook, while stirring frequently, until the veggies are softened, about 3-5 minutes.

Step 2 -Add the sausage to the onion mixture and cook, while crumbling the meat, until the pork is no longer pink and the sausage is about 75% browned, about 5 minutes.

Step 3 -Add the garlic to the sausage mixture and cook until the sausage is completely cooked through, about 3-5 minutes.

Step 4 -Add the orzo and the chicken broth to the sausage mixture and cook, while stirring frequently, until the mixture comes to a simmer.

Step 5 -Cover the pot and let it simmer until the orzo is just starting to soften, about 6 minutes.

Step 6 -Add the kale and the milk to the orzo mixture and stir to combine.

Step 7 -Cover the pot and cook the orzo mixture until the pasta is al dente and the kale is tender, about 4 minutes.

Step 8 -Add 1/2 cup of the pecorino cheese to the orzo mixture and stir to combine.

Step 9 -Taste the orzo mixture and season it with the salt and the black pepper, as needed.

Step 10 -Serve garnished with the fresh lemon juice, the remaining pecorino cheese, the flaky salt, and the crushed red pepper flakes.