Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Halve, peel, and dice onion. Mince or grate garlic. Remove large ribs and stems from half the kale and discard (use the rest of the kale as you like). Coarsely chop leaves. Strip leaves from thyme; discard stems. Remove sausage from casing

Heat 1 TBSP olive oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add onion and cook until softened, 3-5 minutes. Toss in garlic and 1 tsp Tuscan heat spice (we sent more). Cook until fragrant, about 1 minute.

Add sausage to pan, breaking up meat into pieces. Cook until lightly browned, 4-5 minutes.

Once water is boiling, add penne to pot. After 7-8 minutes, add kale to pot. Cook until kale is softened and penne is al dente, 2-3 minutes more. Drain.

Meanwhile, stir diced tomatoes and thyme into pan with sausage mixture. Season with salt and pepper. Reduce heat to low and simmer until pasta is ready. Stir penne and kale into pan after you've drained both. Season with salt and pepper. TIP: If your pan is not ovenproof, transfer mixture to a baking dish at this point.

Sprinkle penne mixture with mozzarella and Parmesan. Bake in oven until cheese is melted and bubbly, about 5 minutes, then divide between plates and serve.