1. Cook pasta according to package directions. Then drain it and then return it to the pot you cooked it in. Put the lid on to keep it warm if the sauce isn’t ready by then.
2. While the pasta water heats and the pasta cooks, make the sausage sauce. Start by heating a large skillet over medium-high heat. Add the sausage and press down to increase contact with skillet. Cook undisturbed until browned underneath, 3-4 minutes. Flip and continue to cook, stirring to break up the meat into crumbles, until no longer pink, 2-3 more minutes.
3. Reduce heat to medium. To the skillet add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, 3-4 minutes.
4. Add the beans and the tomatoes (with the tomato juices from the can). Cook, stirring occasionally, until simmering.
5. Stir in half of the kale and stir until wilted. Then add the remaining kale and stir until wilted.
6. Stir in the cream and then add the mozzarella and Parmesan cheese. Stir until melted.
7. Spoon the cheesy sausage mixture over the cooked pasta in the pot. Stir and then serve with more Parmesan cheese on the side.

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