Bring a medium pot of generously salted water to a boil. Add the penne and cook, stirring occasionally, until just tender, 10 to 12 minutes. Drain the penne, reserving 1 cup of the cooking water.
While the water heats and the pasta cooks, prepare the vegetables.

• Peel and coarsely chop the red onion.
• Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
• Strip the kale leaves from their stems; coarsely chop the leaves.
• Rinse the beans.

In a large pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion begins to soften and caramelize, 3 to 5 minutes.
Raise the heat to medium-high, add the kale leaves, season with salt and pepper, and cook, stirring occasionally, until the kale is just wilted, 1 to 2 minutes.
Add the tomatoes and as much Aleppo chile as you like. Cook until the liquid has reduced by about half, 1 to 2 minutes. Add the reserved cooking water and cook until the kale is softened, 5 to 6 minutes. Add the beans and cook until warmed through. Gently fold in the penne. Remove from the heat; season to taste with salt and pepper.

Transfer the pasta to individual bowls, top with the goat cheese, and serve.

Chef's Tip To get dinner to the table even more quickly, in Step 2, start cooking the red onion and garlic while you prep the kale and beans.