Rigatoni with Sausage and Kale
Mild Tuscan kale pairs deliciously with lean turkey sausage and chunky rigatoni in this hearty one-dish meal.
Ingredients (9)
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8 oz Rigatoni
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2 T Extra Virgin Olive Oil
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12 oz Italian Turkey Sausage Links, Hot
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4 Garlic Cloves
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¼ tsp Red Pepper Flakes
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¼ cup Low Sodium Chicken Broth
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12 oz Tuscan Kale
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⅔ cup Grated Pecorino Romano Cheese
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1 tsp Freshly Ground Black Pepper
Directions
- 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.