Step 2

Bring a large pot of water to a boil. Add plenty of salt (about 1 tablespoon) and the pasta and cook to al dente, according to package directions. Drain the pasta, reserving 1 cup of the starchy pasta water, and set aside.

Step 3

Meanwhile, in a large, deep skillet, heat 1 tablespoon of the oil over medium heat. Add the kielbasa and spread it into a single layer. Cook, undisturbed, until browned on one side, about 2 minutes. Toss and continue to cook until warmed through, about 2 minutes more. Using a slotted spoon, transfer the kielbasa to a plate and set aside.

Step 4

Reduce the heat under the skillet to medium-low. Add the remaining 1 tablespoon oil, the garlic, shallot, ½ teaspoon salt and red pepper flakes and cook, stirring, until the shallot has softened, about 2 minutes.

Step 5

Add the wine and cook, stirring, until the wine has reduced by half, about 2 minutes. Add the mustard and whisk until it has emulsified in the sauce. Add the coconut milk, tarragon, ½ teaspoon salt and black pepper and whisk until smooth.

Step 6

Increase the heat to medium. Add the drained pasta and kielbasa (and any juices from the plate) and toss to coat. Stir in ¼ cup of the reserved pasta water. Add the baby kale 1 cup at a time and toss until it’s wilted and evenly distributed. If needed, add more pasta water, ¼ cup at a time, to bring the sauce together until the pasta is well coated and glossy.