Excellent pasta with kale

Ingredients:

• 2 red bell peppers
• 2 tbsp olive oil + extra for drizzling
• 2 medium shallots, diced
• 2 cloves garlic, crushed
• 1-2 tsp red pepper flakes + extra for serving
• 0.5 cups dry white wine
• 1 can (800g) of canned baked tomatoes, diced
• 1 can (400g) of canned baked tomatoes, diced
• 2 large bunches kale (1-1.3 kg)
• 4 cups, shredded grilled chicken (without skin)
• 1 cup chicken broth (optional)
• 450 g rigatoni pasta
• 1 cup grated Parmesan (about 60 g)

Preparation:

1. Grill the bell peppers over a gas burner, turning them occasionally, for 3-4 minutes per side (or grill them in the oven, turning them occasionally, for 5 minutes). Place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Once cool, remove them from the bowl and discard the charred skin, stems, and seeds. Chop and set aside until ready to use.
2. Place a large Dutch oven over medium-high heat. Add the olive oil, then the shallots and garlic. Season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3-4 minutes. Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3-5 minutes. Add both cans of tomatoes and the roasted red peppers. Stir well and bring to a boil, then reduce the heat to a simmer.
3. Meanwhile, prepare the cabbage by trimming the stems and tearing the leaves into bite-sized pieces. Stir the cabbage into the tomato sauce along with the chicken and toss to combine. Cover and simmer until the cabbage is wilted, about 5 minutes. If the sauce seems dry, add chicken broth 1/2 cup at a time. Continue cooking, covered, until the cabbage is tender, the flavors are blended, and the sauce is thick, 15-20 minutes. Season with salt and pepper to taste.
4. Meanwhile, fill a large pot with water, add salt, and bring to a boil. Add the pasta and cook according to the package directions for 8-10 minutes. Set aside about 1 cup of the cooking liquid, drain the remaining cooking liquid, and add the pasta to the pot with the prepared sauce. Drizzle with olive oil. Cook over low heat, stirring to coat, for 2-3 minutes. (This will finish cooking the pasta in the sauce.) Add a little of the reserved cooking liquid if needed. Serve the pasta in large bowls, topped with Parmesan cheese, red pepper flakes, and a drizzle of olive oil.