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In a large saucepan, heat the olive oil over medium heat.
Add the sausage and cook, stirring frequently and breaking it up with a spoon, until browned and nearly cooked through to an internal temperature of 160°F, about 3–5 minutes.
Add the farro, tomatoes, onion, garlic, kosher salt, crushed red pepper, and 4 cups of water.
Bring to a boil, then reduce the heat to low and simmer uncovered for about 30 minutes, stirring occasionally, until most of the liquid has been absorbed.
Fold in the kale and cook for about 5 minutes more, or until wilted.
Spoon the farro mixture into shallow bowls.
Drizzle with additional olive oil and garnish with torn basil leaves, freshly grated Parmigiano-Reggiano cheese, and flaky sea salt, if desired.
Serve immediately.