Rigatoni with Goat Cheese, Sun-Dried Tomatoes, and Kale

1/2 cup sun-dried tomato sprinkles
2 cups boiling water
1/2 teaspoon chili oil (or vegetable oil)
1/4 cup minced shallots
6 garlic cloves, minced
4 cups coarsely chopped kale
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
6 cups cooked rigatoni (about 12 ounces uncooked pasta)
1/2 cup (2 ounces) crumbled goat cheese

Combine tomato sprinkles and boiling water in a bowl; let stand 30 minutes.

Drain tomatoes in a sieve over a bowl, reserving 1/2 cup liquid.

Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute.

Add kale; sauté 3 minutes or until wilted. Add tomatoes; sauté 2 minutes.

Add reserved 1/2 cup liquid, oregano, salt, and pepper. Reduce heat; simmer 3 minutes or until kale is tender.

Combine the pasta, kale mixture, and goat cheese in a large bowl, and toss well.