Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, peel, and finely chop onion. Remove and discard any large stems from kale; chop into bite-size pieces if necessary. Peel and thinly slice garlic. Quarter lemon.

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.

Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage* and onion; season with salt and pepper. Cook, breaking up meat into pieces, until sausage is mostly cooked through and onion is softened, 3-5 minutes.

Stir in kale and garlic; cook until sausage is cooked through and kale is wilted, 3-5 minutes. TIP: Add kale in batches if necessary.

Reduce heat to medium. Stir in cream sauce base, sour cream, stock concentrate, ¼ cup reserved pasta cooking water (⅓ cup for 4 servings), and a big squeeze of lemon juice. Cook, stirring occasionally, until thickened, 2-3 minutes. Season with salt and pepper.

Reduce heat to low. Stir in drained cavatappi, half the Parmesan (save the rest for serving), 2 TBSP butter (4 TBSP for 4 servings), and a squeeze of lemon juice. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls; top with remaining Parmesan. Serve with any remaining lemon wedges on the side.