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Rigatoni with Sausage & Kale


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Rate this recipe 4.7/5 (10 Votes)


  • 2 cup(s) uncooked rigatoni
  • 1/8 tsp table salt, or to taste, for cooking pasta
  • 8 oz uncooked turkey sausage(s), sweet Italian variety
  • 4 cup(s) uncooked kale, roughly chopped into bite-sized pieces
  • 1 cup(s) canned chicken broth
  • 1/4 tsp black pepper
  • 1/4 tsp table salt
  • 1/2 cup(s) shredded parmesan cheese, Parmigiano-Reggiano recommended



Step 1

Cook rigatoni in salted water according to package directions; drain.

Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes. Add kale; cook, stirring frequently, until limp, about 3 to 5 minutes.

Add broth to skillet and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper. Cover skillet and reduce heat to low; cook until kale is tender, about 5 to 10 minutes. Stir in rigatoni; heat through.

Sprinkle each serving with about 2 tablespoons of cheese before serving. Yields about 1 1/2 cups per serving.

8 points per serving


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