Cook the sausage: While the pasta cooks, add the Italian sausage in small chunks to a large skillet over medium heat. Cook, letting the sausage render out fat, for 6-7 minutes, stirring occasionally, until the sausage is cooked through.
At this point, there should be enough fat from the sausage in the skillet, but if your skillet is very dry, add a drizzle of olive oil before the next ingredients go in.
Add kale, shallot, and garlic: Add the chopped kale, shallot, and garlic to the skillet. Stir to combine and cook for 2-3 minutes until kale is wilted.
Add cooked orecchiette and pasta water: Add the cooked orecchiette, 1/2 cup pasta water, and lemon juice to the skillet. Toss to combine and heat until the pasta water thickens to form a light sauce. If the pasta seems dry, add more pasta water.
Serve pasta in shallow bowls garnished with crispy breadcrumb topper.
Store leftovers in the fridge for 5-6 days. Reheat in the microwave with a splash of water or over the stove in a skillet on medium-high heat.
