Cook Rigatoni in a pot of salted water per package instructions. Drain and set aside.
In a large pan, add oil and onion and garlic on medium-high heat. Cook onion until softened, about 5 minutes. Stir in crushed red pepper and sausage. Cook until sausage has no remaining pink and is broken into crumbled pieces. Season to taste with salt and pepper.
Stir in heavy cream and bring to a simmer. Add kale and cook until just softened. Remove pan from heat and stir in ricotta cheese and half of the Italian cheese mix. Combine with pasta and toss to evenly coat.
Transfer pasta to an oven proof baking dish. Top with remaining cheese. Broil pasta on the middle rack for 5 minutes or until browned on top. Serve warm and enjoy!
This recipe inspired by one that first appeared on Food Network