Rigatoni with Sausage and Kale

Name: Rigatoni with Sausage and Kale
Cuisine: Italian
Ingredients: 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

By Ann McCue
@salsaqueen

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.

Rating:

★★★★★ 3 votes5

Comments:

12 Comments

Ingredients

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
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How to Make Rigatoni with Sausage and Kale

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.

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