• 1 Pound Mild Italian Sausage
• 1 Medium Yellow Onion, Diced
• 3-4 Garlic Cloves, Minced
• 1 Tbsp Butter + 3 Tbsp Butter
• 1/2 Tsp Salt
• 1/4 Tsp Black Pepper
• 1 Pinch Red Pepper Flakes
• 4-5 Cups Chopped Kale
• 2 Cups Chicken Stock
• 2 Cups Parmesan Cheese
• 2 Roma Tomaotes, Seeds removed and Diced
• 1 Pound Mezzi Rigatoni

Method-

Brown the sausage in a large skillet. Remove the meat and drain from fat. In the same pan, sautee the onions and garlic with 1 tbsp of butter until tender, about 5 minutes. Season with salt, pepper and red pepper flakes. Add in the kale and the sausage along with the chicken stock. Bring to a simmer.

Meanwhile, start cooking the pasta and drain well

Add the cheese to the skillet and turn off the heat. Stir to melt the cheese and then add in the butter a little at a time to melt. Add in the pasta and tomatoes, toss to combine.

Serve and enjoy!