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Rigatoni with Sausage and Kale

Course: Main Course, Pasta
Keyword: kale, sausage
Servings: 0
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.

Notes

Recipe By: Relish
Serving Size: 4