Creamy Kale and Chicken Sausage Pasta

Bring a large pot of lightly salted water to a boil. Cook radiatori in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 to 12 minutes. Strain pasta from water (do NOT drain water). Place kale in the boiling water. Blanch for about 1 minute. Drain off water.

Immediately drop kale in a bowl with ice water to stop the cooking. Drain off water, squeeze out excess liquid, and roughly chop. Set aside.

Cut sausage into thin discs and sear in a pan over medium-high heat. Remove sausage discs and set aside.

Pour olive oil into the same pan and add mushrooms, diced onion, minced garlic, salt, pepper, and red pepper flakes. Cook over medium heat until mushrooms have softened and onions are slightly browned, 5 to 8 minutes. Add chopped kale, sausage, marinara sauce, and chicken broth to the pan. Mix in heavy cream and Parmesan cheese and stir to combine. Simmer sauce down to your desired thickness if you like.

Divide radiatori amongst serving bowls, and top with tomato sauce.