Name: Rigatoni with Sausage and Kale
Ingredients: 8 ounces dried rigatoni; 2 tablespoons extra-virgin olive oil; 12 ounces hot Italian turkey sausage (casings removed, and roughly crumbled); 4 large garlic cloves (minced); 1/8 teaspoon crushed red pepper flakes; 1/4 cup reduced-sodium chicken broth; 12 ounces Tuscan kale (stems discarded, leaves roughly torn); 1/3 cup freshly grated Pecorino Romano (plus additional for serving); Freshly ground black pepper

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Rigatoni with Sausage and Kale

Course: Main Course, Pasta

Keyword: kale, sausage

Servings:

Author: Relish

Ingredients

8 ounces dried rigatoni
2 tablespoons extra-virgin olive oil
12 ounces hot Italian turkey sausage casings removed, and roughly crumbled
4 large garlic cloves minced
1/8 teaspoon crushed red pepper flakes
1/4 cup reduced-sodium chicken broth
12 ounces Tuscan kale stems discarded, leaves roughly torn
1/3 cup freshly grated Pecorino Romano plus additional for serving
Freshly ground black pepper

Instructions

Cook pasta according to package directions. Drain, reserving ½ cup pasta cooking water.
Heat oil in a Dutch oven over medium-high heat. 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 remaining broth; cover and cook until kale is tender, about 5 minutes.
Add pasta and reserved pasta water to sausage mixture; cook 2 minutes. Toss with cheese and serve.