You are here: Home » Recipes » Rigatoni with Sausage and Kale Rigatoni with Sausage and Kale Recipe by Laraine Perri Yield 4 servings Mild Tuscan kale pairs deliciously with lean turkey sausage and chunky rigatoni in this hearty meal-in-a-dish Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 8 ounces dried rigatoni2 tablespoons extra-virgin olive oil12 ounces hot Italian turkey sausage, casings removed, and roughly crumbled 4 large garlic cloves, minced 1/8 teaspoon crushed red pepper flakes1/4 cup reduced-sodium chicken broth12 ounces Tuscan kale, stems discarded, leaves roughly torn1/3 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.