Optional: fresh parsley, basil and/or parmesan cheese for serving
Cook the noodles according to package in salted water. Reserve 1 cup water and then drain.
While the noodles are cooking, heat olive oil in a large pan over medium-heat. Add the onion and bell peppers. Cook until tender. Add the garlic and sausage. Cook until browned. Drain any grease.
Stir in the Italian seasoning, tomatoes, tomato paste and chicken broth. Turn the heat to low and then slowly stir in the heavy cream. Once it has come to a light simmer, add in the kale. Season with salt and pepper. Then add noodles and toss. Add reserved water if needed to thin out.
Serve with fresh parmesan cheese and herbs on top.
Baked rigatoni:This dish also tastes delicious baked in the oven. Once you've stirred the noodles and sauce together, place in a grease 9x13" pan. Then top with 1-2 cups shredded mozzarella cheese. Then bake at 350°F for 20-30 minutes or until the cheese is bubbly.