Heat the olive oil in a large pot over high heat. When the oil shimmers, add the shallot and cook until fragrant, about 3 minutes. Add the chicken sausage and brown all over, about 5 to 8 minutes. Stir in the garlic, cook another minute. Slowly add the tomatoes, vodka, 1/2 cup pesto, oregano, rosemary, and a pinch each of salt and pepper. Then add 2 1/2 cups water, the pasta, and kale. Increase the heat to medium-high. Bring the mixture to a boil. Stir frequently until the pasta is al dente, about 8-10 minutes.
If needed, transfer the pasta to a baking dish. Top with the fontina cheese, then drizzle the remaining 1/4 cup basil pesto evenly over everything. Add the mozzarella.
Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving.
