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In a large pot of salted water, boil the pasta according to package directions, until al dente. Drain.
In the meantime, brown the Italian sausage all over, until cooked through and crumbled. Add the sun dried tomatoes and sauté another minute. Add the tomato puree, chicken stock and cream. Let simmer for a minute or two, then add the kale. Once it’s wilted, add the cooked pasta and toss to coat. Taste it. Yeah, you need some salt. Season with a pinch of salt and pepper until it’s pawwwfect.
Garnish with toasted breadcrumbs and parmesan! Inhale.
Serves about four.