Rigatoni with Sausage and Kale

Ann McCue


I found this recipe in an insert in our town paper. It calls for Hot Turkey Sausage but I used hot Italian pork sausage links. It is a very quick and good dish.

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8 oz
rigatoni pasta, uncooked
2 Tbsp
olive oil, extra virgin
12 oz
hot italian turkey sausage or hot italian pork sausage( casings removed and roughly crumbled)
4 large
garlic cloves (minced)
1/8 tsp
crushed red pepper flakes
1/2 c
chicken broth
12 oz
kale (stems removed and leaves roughly torn)
1/3 c
freshly grated pecorino romano cheese
1/2 c
pasta water

Directions Step-By-Step

Cook pasta according to package directions. Drain, reserving 1/2 cup pasta cooking water.
Heat oil in a dutch oven. add sausage and sauté , crumbling about 5 minutes. Add garlic, crushed red pepper and half the broth. stirring to loosen brown bits on the bottom of pan. add kale and cook until wilted. Add remaing broth, cover and cook until kale is tender, about 5 minutes.
Add cooked pasta and reserved pasta water to sausage mixture, cook 2 minutes. Toss with cheese and serve.

About this Recipe

Course/Dish: Turkey, Pork
Regional Style: Italian