Bring a large pot of salted water to a boil.

In another large pot, heat the olive oil over medium heat. Add the sausage and cook until golden, breaking it into bite-sized pieces. Remove the sausage from the pot using a slotted spoon and set aside.

Add the onion and garlic to the same pot and cook for few minutes. Add the mushrooms and cook for 5 minutes more, until onions and mushrooms begin to brown. Add the canned crushed tomatoes with all the juice, salt, pepper, red pepper flakes, and the sausage.

Meanwhile, blanch the kale in the salted boiling water for 5 minutes. Remove it using a slotted spoon and add straight to the mushroom-tomato-sausage mixture. Reduce the heat and simmer, covered, for 10 minutes. Lastly, stir in the heavy cream and remove from heat.

While the sauce is simmering, cook the pasta according to the package directions. Drain, add to the sauce and toss to combine.

Sprinkle some Parmesan cheese on top and serve. Enjoy!