Pasta with Hot Italian Sausage, Kale, Garlic, and Red Pepper Flakes - PUBLISHED

This is a good way of eating kale - the sausage has a strong enough flavor and is robust enough in texture to balance the kale.
1- We ate it with mâche and avocado salad with balsamic chocolate dressing. Ben mixed the avocado and chocolate dressing with this dish and felt it really elevated the dish. THEREFORE, this is a good dish accompanied by avocado slices drizzled with balsamic chocolate dressing.
2 - Served to Ben and Shawn, on its own, and they both felt it was a good balance of flavours and textures.

12 oz hot Italian sausage
8 oz. kale leaves, massaged and thinly sliced
6 large garlic cloves, coarsely chopped
3 T olive oil
1/4 tsp. red pepper flakes (or to taste)
2 cups chicken stock
1 pkg. (13.25 oz.)  Rotini pasta (or use your favorite chunky pasta)
1/4 tsp salt
1/2 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.
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 1/2 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.