Rigatoni with Sausage and Kale

Rigatoni with Sausage and Kale
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


8ounces dried rigatoni
2tablespoons extra-virgin olive oil
12ounces hot Italian turkey sausage, casings removed, and roughly crumbled
4large garlic cloves, minced
1/8teaspoon crushed red pepper flakes
1/4cup reduced-sodium chicken broth
12ounces Tuscan kale, stems discarded, leaves roughly torn
1/3cup 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.


Nutritional Info *per serving

  • Calories 462
  • Fat 17g
  • Cholesterol 61mg
  • Sodium 827mg
  • Carbohydrate 49g
  • Fiber 3g
  • Protein 25g