Fill a large pot with water and set it over high heat.

Once the water is boiling add a heavy pinch of kosher salt and pour in the pasta.

Cook the pasta according to box directions, drain, and set aside until you add to the sauce.

While the pasta cooks, in a large 12-inch high-sided skillet, add Italian sausage and shallots.

Cook over medium-high heat until the sausage is fully browned and the shallots are softened.

Add the garlic and cook for 1-2 minutes or until fragrant and golden brown.

Deglaze the pan with chicken stock and add in the cherry tomatoes, Italian seasoning, and crushed red pepper. Stir to combine.

Let the sauce simmer until the tomatoes have popped and the liquid has cooked down by half.

Add in the heavy cream and stir to combine.

Add in the kale, stir, and simmer for 5 minutes or until the kale has started to soften.

Remove from the pan and stir in the pasta and Parmesan cheese and stir to combine.

Serve with extra Parmesan cheese and red pepper flakes if desired.