rigatoni with sausage and kale
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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Ingredients
- 8 ounces rigatoni pasta, uncooked
- 2 tablespoons olive oil, extra virgin
- 12 ounces hot italian turkey sausage or hot italian pork sausage( casings removed and roughly crumbled)
- 4 large garlic cloves (minced)
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup chicken broth
- 12 ounces kale (stems removed and leaves roughly torn)
- 1/3 cup freshly grated pecorino romano cheese
- 1/2 cup pasta water
How To Make rigatoni with sausage and kale
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Step 1Cook pasta according to package directions. Drain, reserving 1/2 cup pasta cooking water.
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Step 2Heat 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.
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Step 3Add cooked pasta and reserved pasta water to sausage mixture, cook 2 minutes. Toss with cheese and serve.
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