Preheat broiler for 5 minutes.

While preheating, slice red peppers in half and remove seeds and membranes. Now is also a good time to chop up onion and garlic. Place pepper halves on baking sheet, skin side up. Broil for 5-10 minutes, checking frequently until skin is charred.

Remove skin on peppers that is easy to remove, trying to get most of it off. If it's not that easy, just leave it on because it will still taste great.

Coarsely chop red peppers. Set aside

Bring a large pot of salted water to a boil, and cook pasta shells 1-2 minutes short of al dente according to package instructions. DON'T forget to reserve 1/2 cup of pasta water for later.

Meanwhile, in a dutch oven or large fry pan, heat olive oil over medium heat.

Add onion, and sauté for 3-4 minutes or until softened. Stir in garlic and cook for about another minute.

Add in the chopped red peppers.

Transfer mixture to food processor and pulse until it reaches a sauce consistency. Add Spanish paprika, salt and pepper, and Parmesan cheese. Pulse 1-2 more times.

Return mixture to fry pan and add 1/4 cup reserved pasta water. Stir mixture until combined.

Add pasta and stir to coat. Add remaining 1/4 cup pasta water if needed and stir it up good. Toss in chopped kale and stir.

Cook on medium low for 5-10 minutes to let flavors combine.

In a separate fry pan, cook Italian sausage until browned, approximately 8-10 minutes. Add sausage to pasta and stir to combine. Serve.