2 tablespoons canola oil
8 ounces loose breakfast sausage
Pinch dried Calabrian chile flakes
8 ounces kale, thinly sliced
Kosher salt and freshly ground black pepper
6 ounces fusilli or corkscrew pasta, cooked al dente and drained
2 plum tomatoes, seeded and diced
6 large eggs
1/3 cup freshly grated Parmigiano Reggiano, plus for serving
1/2 cup chopped fresh basil, plus for serving
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