Orecchiette with Braised Kale, Fire-Roasted Tomatoes and Grilled Italian Sausage

In 10-inch nonstick skillet, cover and cook sausages over medium heat about 15 minutes or until no longer pink in center. When cool enough to handle, cut into 1/2-inch slices.

Cook and drain pasta as directed on package, reserving 1/2 cup of the hot pasta water. In 1 1/2-quart saucepan, vigorously stir eggs, egg yolks, lemon peel, salt and pepper with wire whisk; slowly beat reserved hot pasta water into egg mixture. Heat over low heat, stirring constantly with wire whisk, for about 10 minutes until sauce is creamy and thickened. 

Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Cook garlic in oil 1 to 2 minutes or until garlic starts to become toasted. Add onion, kale and tomatoes; cover. Cook 5 to 10 minutes, stirring occasionally, until kale is wilted and soft. Remove from heat. In extra-large serving bowl, stir sausage slices, cooked pasta, kale mixture, Parmesan cheese and sauce.