Cook the pasta to al dente according to package instructions. Once done, rinse, drain, and toss in 1 tbsp (15 ml) oil to keep from sticking.
Heat remaining 1 tbsp (15 ml) oil over medium heat in a large skillet. Add the onion and cook, stirring often, for 5-7 minutes or until translucent.
Add the sausage and Italian seasoning. Cook until brown (fully cooked), then stir in garlic and cook for 30 seconds to 1 minute, until fragrant.
Lower the heat to medium-low and sprinkle flour over the sausage. Stir and cook 1 minute, stirring often, to remove flour taste. Add 1/3 cup (80 ml) broth and cook until liquid is almost absorbed.
Add in the remaining 1/3 cup (80 ml) broth and rice milk. Bring to gentle boil and mix well. Cook for 5-7 minutes, until thickened.
Slowly add in the cheese and mix until fully melted.
Add the kale (or spinach) and cover with a lid to steam for about 1 to 2 minutes, until wilted. Remove from heat.
Add pasta and mix thoroughly.
Stir in salt and pepper (and add more to taste), top with crushed red pepper (if desired) and enjoy immediately!
