Rigatoni with Sausage and Kale

  • Yield 4 servings

Mild Tuscan kale pairs deliciously with lean turkey sausage and chunky rigatoni in this hearty meal-in-a-dish

Rigatoni with Sausage and Kale
Mark Boughton Photography / styling by Teresa Blackburn


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


  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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