Kosher salt to taste
1 pound campenelle or other chunky short pasta
2 tablespoons olive oil
2 large shallots, thinly sliced
1 pound chicken sausage (spicy or sweet or a combination), removed from its casing
Freshly ground black pepper to taste
1 cup chicken broth
1/3 cup chopped black olives
4 cups chopped kale leaves
Bring a large pot of water to a boil over high heat.
Salt the water generously, and let it return to a boil.
Add the pasta, and cook accordingly to package directions, stirring occasionally.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
Add the shallots and sauté for 2 minutes until they start to soften.
Add the sausage and sauté, breaking up the sausage with a spoon as it cooks, until it is browned and crumbly, about 5 minutes.
Add the kale and cook, stirring occasionally until the kale wilts, about 5 minutes more.
Add the olives, chicken broth, season with salt and pepper to taste and bring to a simmer.
Drain the cooked pasta and return it to the pot. Add the sausage and kale mixture to the pot and stir to combine. Serve hot.