Cook pasta according to package instructions. Drain and set aside.
Turn oven to HIGH broil.
Cover a large baking sheet with aluminum foil and place the red bell pepper halves, skin side up, on the sheet.
Press them down flat with the palm of your hand. Broil on high for several minutes until the top of the peppers are charred and black.
Remove from the oven and place peppers in a paper of plastic bag. Seal the bag closed and allow the peppers to rest (steam) for 10 minutes.
After 10 minutes, remove them to a plate and peel the charred skin off (it should slide easily off). Roughly chop the peppers and set aside.
Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add sausage links and cook for several minutes, until browned on all sides.
Remove to a plate and slice sausages into rings.
Add garlic to the pan and saute for about 30 seconds.
Add roasted bell peppers, and chicken broth, scraping the bottom of the pan to deglaze any browned bits.
Add chopped kale, and cook, tossing, for 1 minutes.
Cover pan with a lid and cook, stirring occasionally, for 2 minutes until kale is tender and slightly wilted. Season with salt and pepper to taste.
Meanwhile in a separate saucepan, melt the butter over medium heat.
Add flour and cook stirring constantly for 1 minute.
Slowly pour in 1 1/2 cups of milk, and crushed chicken bullion cube and whisk until smooth. Season with salt and pepper.
Cook for a few more minutes until mixture begins to thicken and bubble.
Remove from heat and stir in remaining 1/2 cup of milk and about 1/3 cup parmesan cheese. Season with additional salt and pepper as needed.
Add pasta to the skillet with sausage and peppers.
Pour desired amount of sauce on top and toss to combine.
Season with crushed red chili peppers, for those that like a little heat!
Top with remaining fresh parmesan cheese. Serve warm.