1 pound rigatoni (or other short and thick macaroni)
1 bunch kale leaves chopped, stems removed
1-1/2 pounds turkey Italian sausage
1 red pepper cut into bite size pieces
2-3 cloves garlic, minced
2 tablespoons olive oil
Salt & pepper
1 lemon
Fresh Parmesan cheese

Bring 4 quarts of water to a boil and add pasta. Cook according to packaged directions. Add kale to boiling pasta and water during the last five minutes of cooking time. Remove sausage from casing and brown the sausage. Break into bite size pieces with spatula while browning. Remove sausage from pan and cover to keep warm. Saute garlic and red bell pepper in 1 tablespoon of olive oil until tender. Drain pasta and kale. Combine sausage, pepper mixture, pasta and kale. Squeeze the juice of one lemon and a tablespoon of olive oil over the top. Grind fresh pepper over the top and sprinkle on 3/4 teaspoon of salt. Gently stir to combine. Serve in bowls with a grating of Parmesan cheese on top.