Using a large stock pot set over high heat, bring 6 cups of water to a boil. Sprinkle in salt and add pasta. Cook according to directions on package and reserve 1/2 cup cooking liquid before draining the pasta.
Return the pot to medium heat and add the olive oil. Once the oil is hot, add the shallots and garlic and sauté for about 45 seconds.
Add reserved pasta water, Sensei kale, cherry tomatoes and drained sun-dried tomatoes, pepper, garlic powder, red chili pepper flakes and sea salt to the shallot and garlic mixture. Cook until the kale is wilted and the tomatoes are blistered.
To the same pot, sprinkle in the cheese, stir to combine and then gently fold in pasta. Divide into portions and serve.