Cook pasta according to instructions, drain, rinse, and set aside. While the pasta cooks, brown sausage in a large cast iron pan or stainless steel pot. Remove sausage with a slotted spoon, set aside. Add butter as needed to pot, depending on how much fat rendered from the sausage. Add half the garlic, sauté until fragrant, then add kale and sauté till soft. Remove from pot, set aside.  Add more butter and the rest of garlic to the pot. Sauté till fragrant, then add cream cheese, breaking apart with spoon, and stirring till melted. It will look funky, but don't worry about it. Add milk and broth (in no particular order), a little at a time, whisking, until sauce is smooth. Add Parmesan, stirring till melted and incorporated into the sauce.  Add to the sauce in the pot: the sausage, kale, and pasta. Stir to fully combine.

Taste for saltiness, and season with sea salt and pepper if needed (depending on how salty your sausage is). Serve with extra Parmesan cheese to sprinkle on top.