Prepare the sauce: Slice the kale very thinly using a mandoline slicer.

Set aside a portion of the raw kale on a plate, season with salt, olive oil, and pepper. Mix well, cover with plastic wrap, and refrigerate.

In a large pot (the one you'll use to cook the pasta), heat a drizzle of olive oil. Add the thinly sliced potato and shallot. Sauté for a few minutes, adding a splash of water to prevent burning.

Add the remaining kale and about 2 cups (500 ml) of water. Season with salt and cook over medium heat for about 40 minutes, or until the kale is tender.

Transfer some of the cooked kale mixture to a blender cup—just enough to make a sauce for the pasta. Add a little of the cooking liquid (add more as needed to reach a smooth, creamy consistency), a drizzle of olive oil, and pepper. Blend until smooth. Adjust salt to taste. Cover with plastic wrap and set aside.

Add more water to the pot with the remaining cooked kale to cook the pasta. Salt the water, bring to a boil, and add the macaroni.

Meanwhile, in a large skillet (where you'll finish the pasta), heat a drizzle of olive oil with the garlic clove and chili pepper. Warm the oil to infuse the flavors, then remove the garlic and chili pepper.

When the pasta is about 3 minutes from being done, transfer it to the skillet using a slotted spoon, along with the cooked kale. Toss in the flavored oil. Gradually add some pasta cooking water and finish cooking the pasta in the skillet, stirring often so the pasta releases its starch.

With 1 minute left, add the kale cream. At the end, drizzle with a little more olive oil and toss. Don’t let it dry out too much—it will thicken as it cools.