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Add all of the ingredients for the 'cheese mixture' to a food processor and pulse until smooth, about 3-4 minutes. Set to the side.
In a sauté pan, add a good drizzle of olive oil, red pepper flakes, panko bread crumbs and pinch of salt/pep. Sauté until golden and fragrant, about 3-4 minutes.
Start the water for the pasta. Add a drizzle of olive oil to a dutch oven and brown the sausage. Once cooked through, add the onion and cook for 2-3 minutes. Add the garlic, pinch of red pepper flakes, thyme, salt and pepper and cook until the garlic is fragrant. Deglaze with white wine and scrape the brown bits off the bottom of the pot. Let simmer until wine reduces. Add the kale.
Salt the pasta water and cook about 1 minute short of al dente. Save about ¼ cup of the pasta water. Add the pasta right to the pot with the cheese mixture and the pasta water. Stir around for 2-3 minutes until the pasta is al dente and it's a nice creamy sauce that coats the pasta. Taste for salt and pepper.
To serve, top with some extra grated Parmesan cheese, spicy breadcrumbs, and black pepper.