Shells or short, tubular pasta (penne, farfalle) work best here.

2 T olive oil
1 large onion, chopped
2 cloves garlic, minced
1/4 c red wine, or more, to taste, or broth
1 sweet (red) bell pepper, seeded and diced
salt and pepper, to taste
2 large tomatoes, (seeded), chopped
1 bunch kale, washed , stemmed and coarsely chopped
2 T fresh basil, coarsely chopped
1-lb pasta
grated Parmesan or Romano cheese

1. Bring a large pot of salted water to a boil for pasta.

2. Heat oil over medium heat in a skillet large enough to hold the pasta.  Add onion and garlic; cook, stirring occasionally, until soft and fragrant, about 5 minutes. Add wine, bell pepper, salt, and pepper. Cook until sweet pepper softens, about 5 minutes. Add tomatoes and cook another 5 minutes.

3. Add the pasta to the boiling water, cook until al dente, or to your preference, then drain, reserving a cup of cooking water.

4.  Meanwhile, add kale to skillet, mixing it in as well as you can. You may have to do this in batches; the kale will shrink as it wilts. Cook until the leaves are soft, but not soggy, around 6 to 8 minutes. Stir in basil and cook for another minute.

5. Add pasta to skillet, stirring to combine. Add some of the pasta cooking water if the mixture seems dry. Heat through; top with cheese. Serve, passing around additional cheese, if desired.