📖 Instructions

1. Gather your ingredients: First, make sure you have all the ingredients prepped and ready to go. This will make the cooking process much smoother. It's like prepping for a marathon, but, you know, for your tummy.
2. Brown the sausage: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the Italian sausage, removing it from casings if you bought them whole, and cook, breaking it up with a wooden spoon, until browned and cooked through. This usually takes about 5-7 minutes. Don't be afraid to get some good browning on the sausage – that's where a lot of the flavor comes from!
3. Add aromatics: Add the minced garlic and red pepper flakes (if using) to the pot and cook for about 1 minute, until fragrant. Be careful not to burn the garlic, or it will become bitter and nobody wants bitter pasta!
4. Deglaze the pot: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Those browned bits are called fond, and they're packed with flavor, people!
5. Add pasta: Add the pasta to the pot and stir to combine. Make sure the pasta is submerged in the broth. If not, add a bit more broth or water.
6. Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the pasta is cooked through and the liquid has been absorbed. Stir occasionally to prevent sticking.
7. Incorporate kale: Stir in the chopped kale and cook for about 3-5 minutes, until it wilts and becomes tender. Nobody likes tough kale, so make sure it's nice and soft.
8. Season and serve: Remove the pot from the heat and stir in the grated Parmesan cheese and butter (if using). Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil, if desired. Ahhhh, perfecto!