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Rigatoni with Sausage and Kale

Rigatoni with Sausage and Kale

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

Serves: 4 Save

Ingredients (9)

  • 8 oz Dried Rigatoni
  • 2 T Extra Virgin Olive Oil
  • 12 oz Italian Turkey Sausage Links, Hot
  • 4 Garlic Cloves
  • ¼ tsp Red Pepper Flakes
  • ¼ cup Low Sodium Chicken Broth
  • 12 oz Tuscan Kale
  • ⅔ cup Grated Pecorino Romano Cheese
  • 1 tsp Freshly Ground Black Pepper
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  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.