1-Cook the pasta: Bring a large pot of salted water to a boil. Add your campanelle (or other) pasta and cook according to package instructions until al dente. Before draining, reserve about 1/4 cup of the starchy pasta water this liquid gold will help make your sauce later! Drain the pasta and set it aside.

2-Brown the sausage: In a large sauté pan over medium-high heat, add 1 tablespoon of the olive oil. Add your Italian sausage, breaking it up with a wooden spoon if necessary. Cook until browned and crispy don’t rush this step as browning develops amazing flavor! Once cooked, transfer the sausage to a plate and set it aside.

3-Sauté the vegetables: Add the remaining 2 tablespoons of oil to the same pan. Add the quartered mushrooms and sauté for about 3 minutes until they’re nicely browned. Then add the roughly chopped kale and garlic, continuing to sauté for another 3-4 minutes. You’ll know it’s ready when the garlic is fragrant and the kale has softened but still has a little bit of structure to it.

4-Add the liquids: Pour in the 1/3 cup of dry white wine (this step is optional but highly recommended for extra flavor) and add a pinch of crushed red pepper flakes. Let it simmer for about a minute until the wine has mostly reduced.

5-Combine everything: Now it’s time to bring it all together! Add the cooked pasta and the reserved sausage back to the pan with the vegetables. Toss everything together until well combined and coated in the delicious flavors. If the mixture seems a bit dry, add some of that reserved pasta water until you reach your desired consistency.

6-Finish and serve: Serve immediately while hot, garnished with freshly grated Parmesan cheese to taste. I love adding an extra sprinkle of red pepper flakes on top for a little kick!