Black Truffle Rigatoni with Mushrooms & Kale

8 ounces rigatoni
1 tablespoon olive oil
4 ounces cremini mushrooms, sliced
1 cup Tuscan kale, stems removed and leaves thinly sliced
1 tablespoon unsalted butter
1 clove garlic, finely minced
1/2 cup heavy cream
1/2 jar Sabatino Black Truffle Sauce, about 1.6 ounces
1/4 cup finely grated Parmesan cheese, plus more for serving
1/2 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup reserved pasta water

1. Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
3. Add the mushrooms and cook for 4–5 minutes, stirring occasionally, until browned and tender.
4. Add the kale and cook for 1–2 minutes, until wilted. Transfer the mushrooms and kale to a plate.
5. Reduce the heat to medium-low and add the butter to the same skillet.
6. Add the garlic and cook for 30 seconds, until fragrant. Do not let it brown.
7. Add the heavy cream and bring to a gentle simmer. Cook for 2 minutes.
8. Stir in the Sabatino Black Truffle Sauce and Parmesan cheese. Cook for 1–2 minutes, stirring until smooth.
9. Return the mushrooms and kale to the skillet.
10. Add the drained rigatoni and toss until evenly coated.
11. Add the reserved pasta water a little at a time, tossing until the sauce is smooth and coats the pasta.
12. Stir in the lemon zest.
13. Season with salt and freshly ground black pepper.
14. Divide between two bowls and finish with additional Parmesan and freshly ground black pepper