This is one of our perennial favorites.

Kale and tomatoes with sausage and pasta

Note: This dish can be easily made vegetarian. Just omit the sausage.

1 lb.     Pork sausage, ground, Italian or country spiced

2 Tbl       Olive oil
1          Large yellow onion
2          Garlic cloves crushed or minced
¼+ C   Red wine
1          Red bell pepper diced
1 tsp    Salt
            Freshly ground pepper
1 pint   Cherry tomatoes, halved or 2 larged tomatoes, chopped with liquid
1 bunch    Kale leaves, coarsely chopped
2 Tbl   Fresh Basil, coarsely chopped
1 lb.    Farfalle or penne, cooked
          Parmesan cheese, grated

Brown sausage in another pan while you are making the vegetables.

Heat oil in large skillet over medium heat. 
Add onion and garlic; cook until soft and fragrant, about 3 minutes. 
Add wine, bell pepper, salt and pepper to taste.  Cook until bell pepper softens, about 5 minutes. 
Add tomatoes; cook 2 minutes.  

Add kale.  Leaves will overflow, but try to mix as well as you can; kale will shrink. 
Cook until leaves are soft but not soggy, about 6 minutes.  Add basil; cook 1 minute.

Toss kale-tomato mixture with sausage and toss with pasta.  Season with more salt
and pepper in desired.  Top with cheese.