Rigatoni with Sausage and Kale

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 7/23/2020

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

Serves: 4 Save

Ingredients (9)

  • 8 ounce dried rigatoni
  • 2 tablespoon extra-virgin olive oil
  • 12 ounce 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 ounce Tuscan kale, stems discarded, leaves roughly torn
  • 1/3 cup freshly grated Pecorino Romano, plus additional for serving
  • Freshly ground black pepper

Directions

  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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