Jenn Eats Goood

Preheat oven to 325 degrees. Add the finely chopped kale to a sheet pan and toss it in a light coating of olive oil and salt. Bake for 20-30 minutes, or until dry and crisp.
Heat the oil in a large skillet over medium heat, then add the ground sausage brown all over. Once fully cooked, remove from the skillet and set aside.
In the same pan, add the diced onion, celery, and carrots. Sauté for 10-15 minutes, stirring occasionally, until tender. Season with the salt, black pepper, garlic powder, oregano, and red pepper flakes and sauté for another 3-4 minutes until aromatic.
Boil a pot of salted water, add the spaghetti, and cook for about 8 minutes or until al dente. Drain and rinse with cold water. Set aside.
Pour in the vegetable broth and tomatoes, stir, and bring to a simmer for 10-15 minutes. Mix in the coconut milk and simmer for 2-3 more minutes.
Transfer the sauce to a blender or food processor and blend on high speed until completely smooth. Combine the sauce and cooked pasta and fully coat.
Add back the cooked sausage to the pasta, separate into even servings, then top off with a sprinkle of the crispy kale. Enjoy immediately for best results or store the pasta and kale separately for 2-3 days in the refrigerator.