Read through the entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Bring 6 cups of water with a pinch of salt to a boil in a medium pot. Add fusilli pasta and cook at a rolling boil for 10-12 min until pasta is al dente. Reserve 1 1/2 cups pasta water, then drain well and set aside.
Heat 1 Tbsp. oil in previously used pot over medium-high heat. Add garlic and Italian seasoning and sauté for 11-12 minutes until aromatic and softened. Add diced tomatoes, pasta water, red wine vinegar, and a pinch of salt and pepper. Toss until incorporated.
Bring sauce to a simmer and cook simmering for 8-10 min until flavors have incorporated and sauce has reduced by half.
Add cooked fusilli pasta and toss to incorporate.
Add sour cream to pasta and mix gently until it melts in and incorporates. Fold in baby kale and 5 cheese blend. Toss gently for 1-2 min until lightly wilted.
Divide pasta between two bowls. Enjoy!