Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Remove any large stems and ribs from kale; thinly slice leaves.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add beef and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon and leaving as much fat in pan as possible, transfer beef to a large bowl.

Once water is boiling, add penne to pot. Cook until al dente, about 10 minutes. Reserve 3 cups pasta cooking water, then drain and set aside. Return pot to stove.

Add kale to pan with reserved fat and season generously with salt and pepper. Cook over medium-high heat, stirring often, until tender and bright green, 5-7 minutes. (TIP: If pan seems dry, add another drizzle of olive oil.) Turn off heat. Transfer to bowl with beef.

Heat 2 TBSP butter in pot used to cook pasta. Add scallion whites and half the Tuscan Heat Spice. Cook, stirring, until tender, 1-2 minutes. Add tomato paste and cook, stirring, until dark red, 1-2 minutes. Stir in cream cheese, sour cream, and 1 1/2 cups pasta cooking water until thoroughly combined. Reduce heat to medium low.

Stir beef and kale, pasta, 2 TBSP butter, 1/2 cup remaining pasta cooking water, and remaining Tuscan Heat Spice into pot with sauce. Cook, stirring, until thoroughly combined, 1-2 minutes. (TIP: If pan seems dry, gradually add remaining pasta cooking water to achieve desired consistency.) Season with salt and pepper. Divide pasta between bowls. Sprinkle with Parmesan and scallion greens.