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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

  1. Cook pasta according to package directions. Drain, reserving ½ cup pasta cooking water.
  2. 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.
  3. Add pasta and reserved pasta water to sausage mixture; cook 2 minutes. Toss with cheese and serve.

 

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The recipe was originally published as Rigatoni with Sausage and Kale on Relish.com

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