Step 1.

Cook fettucine according to packaging instructions until al dente. Reserve ½ cup of pasta water, drain and set aside.

Step 2.

In a large sauté pan over high heat, add the extra virgin olive oil.

Step 3. 

Add the shallots to the pan and sauté for 2-3 minutes until translucent.

Step 4. 

Add the roasted red peppers and sauté for another 2-3 minutes.

Step 5. 

Add garlic and capers and sauté for 1 minute.

Step 6. 

Deglaze the pan with the wine and let cook for 1-2 minutes until alcohol cooks off.

Step 7.

Add the baby kale, kosher salt, black pepper and chili flakes and sauté until kale has wilted.

Step 8.

Add the cooked fettucine and reserved pasta water to the pan and cook for 1-2 minutes.

Step 9.

Remove from heat and top with Parmesan cheese.