I had this amazing Italian-imported pasta in my cupboard (a large 'ear'-shaped pasta called "campanelle") that seemed too special to use with just a traditional meat sauce, so I searched my fridge and came up with a combination of kale and Italian sausage in a simple and fairly light cream sauce. It couldn't have been easier or tastier.
1Add water to 2-quart sauce pan 3/4 full and bring to a boil over high heat. Add pasta to the boiling water and cook until al-dente/tender, about 10 minutes. Drain in a colander and set aside.
2In a 12-inch skillet, cook Italian sausage over medium heat. Spoon off excess grease, and add onion, garlic, bell pepper, salt, black pepper, red pepper flake and flour to the skillet, stirring to combine and cooking over medium heat. Cook one minute.
3Whisk in half and half and chicken broth. Bring to a boil over medium-high heat, then reduce heat to medium and simmer 5 minutes or until thickened slightly. Add kale and continue to cook several more minutes until kale is reduced in half and softened
4Add a portion of the pasta to individual serving bowls and top with the sauce; toss to combine. Garnish each bowl with a tablespoon of Parmesan cheese.