2 ounces Parmesan, grated (½ cup), plus more for serving
kosher salt and black pepper
Fat 42g (19 g saturated fat)
How to Make It
Heat oven to 450° F. Cook the pasta for 3 minutes less than the package directions specify. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the sausage, breaking it into large pieces, until browned, 4 to 5 minutes. Add the kale and cook, tossing, until wilted, 1 to 2 minutes. Add the kale mixture, tomatoes (and their juices), cream, Asiago, Parmesan, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot with the pasta. Stir to combine. Transfer to an 8-inch square or another 2-quart baking dish.
Bake until the liquid is bubbling vigorously and the top is browned, 15 to 18 minutes. Let sit for 5 minutes. Serve topped with additional Parmesan.
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