Sausage and Rigatoni

Mmmm, Italian Classic:

Mats:
6 links sweet Italian sausage
1 box Rigatoni pasta
1/4 c Lemon Juice
1/2 c Water
2 cloves garlic
1 can red kidney beans (or cannelloni beans)
1 c Kale
Parmesan cheese

Steps:
Put a pot of water on to boil, add 1/2 tsp salt and 1/2 tsp olive oil. When it boils, add rigatoni, cook for 14 minutes. Drain and set aside.
Meanwhile, in a medium skillet on med-high heat, cook the sausage links. They go in the pan 'dry' (don't add butter or oil). Cook for about 10-12 minutes, rolling them so they get nicely browned on all sides.
Pull out the sausages and set aside to cool.
Pour the lemon juice and water into the sausage pan, reducing the heat to med-low. We're looking for a very low simmer, just enough that you see tiny bubbles on the bottom of the pan. Stir the juice around to scrape up any sausagey bits that stuck to the bottom of the pan.
Chop the garlic very fine (use a garlic press if you have one) and add it to the pan.
When the sausage is cool enough that you don't scald your fingers, slice it into rounds about 1/2 inch thick. Throw the sausage back into the pan with the juices, and try to get as much of the juice off your cutting board and back into the pan.
Add the beans.
Chop the kale into 1/2 inch sized pieces (the stems on kale are notoriously tough, so you can throw them out if you like. If you don't like waste, just cook the dish for an extra 4 or 5 minutes) and add to the pan.
Cover and cook for 5 minutes.
Add 2 or 3 Tbsp of Parmesan cheese to the pan and stir so it gets dissolved in the juice. This will thicken the sauce a bit.

Dish out a bowl of rigatoni pasta, top with the sausage/greens and pour the sauce over! Top with extra cheese if you'd like.