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1
Place the bell peppers over the flame of a gas burner to char, turning, 3 to 4 minutes per side (or char the peppers under the broiler, turning, 5 minutes).
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2
Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes.
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3
Once cool to the touch, remove the peppers from the bowl and pull off the charred skin and stems and remove the seeds.
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4
Slice and set aside until ready to use.
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5
Set a large Dutch oven over medium-high heat.
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6
Add the olive oil, then the shallots and garlic; season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes.
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7
Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3 to 5 minutes.
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8
Add both cans of tomatoes and the roasted red peppers.
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9
Mix well and bring to a steady boil, then reduce the heat so the sauce simmers.
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10
Meanwhile, prepare the kale by removing and discarding the stems; tear the leaves into bite-size pieces.
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11
Fold the kale into the tomato sauce along with the chicken and toss to combine.
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12
Cover and cook until the kale has wilted, about 5 minutes.
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13
If the sauce seems dry, add the chicken stock 1/2 cup at a time.
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14
Continue cooking, covered, until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes.
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15
Taste and season with salt and pepper.
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16
Meanwhile, bring a large pot of salted water to a boil.
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17
Add the pasta and cook according to the package directions, 8 to 10 minutes.
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18
Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce.
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19
Drizzle in some olive oil.
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20
Cook over low heat, tossing to coat everything, 2 to 3 minutes.
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21
(This allows the last cooking of the pasta to be done in the sauce.)
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22
Add a little of the reserved pasta water if needed.
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23
Serve the pasta in large bowls and top with spoonfuls of parmesan, more red pepper flakes and another drizzle of olive oil.
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24
Photograph by David Malosh
