Sausage and Kale Rigatoni WW

8 points plus values

Photo by Elizabeth S.

PREP TIME

10

minutes

TOTAL TIME

26

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

26

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cup(s) uncooked rigatoni

  • 1/8

    tsp table salt, or to taste, for cooking pasta

  • 8

    oz raw turkey sausage, sweet Italian variety

  • 4

    cup(s) 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

Directions

Cook rigatoni in salted water according to package directions. 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.

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