Spicy Italian Sausage and Kale Pasta

Yes, kale. As an easy-to-grow cold weather vegetable, it's worthwhile for us to try to find ways of making this tough, strong-tasting vegetable palatable. I've found that strong flavours can achieve this goal. In this instance, the sausage has a strong flavor and is robust enough in texture to balance the kale.

12 oz hot Italian sausage
8 oz kale leaves, massaged and thinly sliced
6 large garlic cloves (30g) coarsely chopped
3 Tbsps olive oil
¼ tsp red pepper flakes (or to taste)
2 cups chicken stock
1 lb Rotini pasta (or use your favorite chunky pasta)

½ cup Pasta Water
¼ tsp salt
½ cup grated Parmesan cheese, plus more for serving

1. Heat olive oil in a large frying pan; squeeze sausage out of casings and crumble into the pan, cooking until the sausage is nicely browned. Turn the heat down.
2. Meanwhile, wash and massage the kale and cut into thin slices.
3. Add the garlic and hot pepper flakes and cook for about a minute, then add the kale. Cook until the kale is all wilted, stirring constantly to prevent garlic from browning.  Add the chicken stock and bring to a simmer, leaving the pan uncovered. This will increase the flavour by concentrating the liquid and further contributing to browning.
4. Now, start the water for the pasta and bring to a boil. The kale needs lots of time to soften while cooking. NOTE: Save ½ cup pasta cooking water, then drain pasta.
5. Add the cooked pasta to the sausage/kale mixture, adding as much pasta cooking water as you think you need for it to be moist enough.  Add the Parmesan cheese and serve hot, garnished with extra Parmesan cheese.