Garlicky Kale, Sausage, and Tomato Pasta

Ingredients

16 ounces whole-wheat or multigrain spaghetti
Cooking spray
12 ounces mild pork Italian sausage
5 tablespoons olive oil
1/2 teaspoon crushed red pepper
10 garlic cloves, thinly sliced
6-7 cups coarsely chopped stemmed curly kale
2 pints small cherry tomatoes or grape tomatoes
4 tablespoons unsalted tomato paste
2/3 teaspoon kosher salt
2 ounces Parmigiano-Reggiano cheese, shaved

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 cups pasta cooking liquid

Heat a large skillet over medium-high. Coat pan with cooking spray. Add sausage; cook 5 minutes or until browned, stirring to crumble. Remove sausage from pan.

Add oil to pan; swirl to coat. Add pepper and garlic; cook 30 seconds. Stir in kale and tomatoes; cover, and cook 6 minutes or until tomatoes soften and wilt, stirring occasionally.

Push kale and tomatoes to outer edges of pan. Add tomato paste to center of pan; cook 1 minute, stirring constantly. Gradually add reserved pasta cooking liquid, stirring constantly. Stir in sausage and salt. Add pasta to pan; cook 3 minutes, stirring to coat. Top with cheese.