Cavatappi with Sausage, Tomato and Kale - Red Gold Tomatoes

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 garlic clove, minced
• 1 shallots, peeled and sliced
• 1 pound Italian sausage, hot or mild, casing discarded
• 1 bunch fresh kale, tough stems and center ribs removed, leaves coarsely chopped *See cook's note below
• 1/4 cup water
• 2 cups cavatappi pasta, cavatelli or gemelli cooked and drained
• 1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes 28 oz
• 1/3 cup half & half
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese