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1
Bring a large pot of salted water to a boil over high heat.
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2
In a large, heavy soup pot, heat the olive oil over medium heat.
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3
Add the sausage and cook until golden brown, using a wooden spoon to break the sausage into bite-size pieces.
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4
With a slotted spoon, remove the sausage from the pot and set aside.
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5
To the same pot, add the onion and garlic and cook over medium heat for 3 minutes.
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6
Add the mushrooms and cook until the onion and mushrooms start to brown, about 5 minutes.
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7
Add the canned tomatoes with juice.
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8
Use a wooden spoon to stir the brown bits off the bottom of the pot and break up the tomatoes.
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9
Add the salt, pepper, red pepper flakes, and the sausage.
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10
Meanwhile, blanch the kale in the boiling water for 5 minutes.
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11
Use a skimmer to remove the kale from the boiling water and add it directly to the sausage mixture.
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12
Reduce the heat and simmer the sauce, covered, for 10 minutes.
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13
Add the cream and stir to combine.
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14
Remove the mixture from the heat.
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15
While the sauce is simmering, add the pasta to the boiling water.
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16
Cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
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17
Drain the pasta, add to the sauce, and toss to combine.
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18
Serve with the Pecorino Romano cheese sprinkled on top.
