Rigatoni with Sausage and Kale Recipe
If you’re craving the ultimate weeknight comfort food, Rigatoni with Sausage and Kale is about to become your new best friend. Imagine chewy rigatoni noodles, juicy Italian sausage, leafy kale, and lots of garlicky goodness all tied together with a swoon-worthy sprinkle of Parmesan. It’s the kind of hearty, flavor-packed bowl that feels like a restaurant treat but is stunningly simple and quick to whip up at home—absolutely perfect for busy nights when you still want something special.
Ingredients You’ll Need
The charm of Rigatoni with Sausage and Kale lies in its short and sweet ingredient list. Each item plays a crucial role, from the robust sausage and earthy kale to a touch of spicy heat and silky pasta that soaks up every savory note.
- Rigatoni pasta: Its tube shape and ridges perfectly hold onto the rich, flavorful sauce for every bite.
- Italian sausage (sweet or spicy): Provides big, bold, savory flavor; use sweet for a milder dish or spicy for added kick.
- Kale: Sturdy, leafy greens cook down beautifully, adding nutrition and subtle bitterness that balances the sausage.
- Olive oil: A silky, fruity fat that helps brown the sausage and sauté the aromatics.
- Garlic: Fragrant and punchy, garlic infuses the dish with deep, aromatic warmth.
- Red pepper flakes (optional): Perfect for a hint of heat—adjust to your taste or leave out for a milder version.
- Chicken broth: Deglazes the pan and lends extra savory depth to the sauce.
- Grated Parmesan cheese: Adds salty, umami richness at the finish—don’t skip it!
- Salt and freshly ground black pepper: Essential for brightening flavors and achieving the perfect savoriness.
How to Make Rigatoni with Sausage and Kale
Step 1: Cook the Rigatoni
Start by bringing a big pot of salted water to a rolling boil. This is your pasta’s spa day! Add the rigatoni and cook according to the package directions until it’s just al dente—tender but with a bit of bite. Before you drain, scoop out half a cup of that starchy pasta water (it’s liquid gold for your sauce), then drain the pasta and set both aside.
Step 2: Brown the Sausage
While your pasta’s bubbling away, heat the olive oil in a large skillet over medium heat. Crumble in the Italian sausage, breaking it up with a spoon so you get those irresistible little browned nuggets. Cook until the sausage is deeply browned and cooked through, which usually takes about six to eight minutes. Those crispy bits are pure flavor, so don’t rush this step!
Step 3: Add Garlic and Heat
With the sausage cooked, sprinkle in your minced garlic and the red pepper flakes (if you like a little warmth). Stir constantly—the goal is to bloom the garlic and pepper in the sausage fat so everything smells absolutely incredible. Be careful not to let the garlic brown too much; a quick minute is all you need.
Step 4: Wilt the Kale
Add the chopped kale directly to the skillet. It’ll look like a lot at first, but as it cooks, kale softens and shrinks beautifully. Stir it around so it soaks up all the garlicky sausage juices, and cook for three to four minutes until it’s tender and vibrant green.
Step 5: Create the Sauce
Once the kale has wilted, pour in the chicken broth. Use your spoon to scrape up any golden bits stuck to the bottom—that’s maximum flavor! Let the mixture simmer for two minutes, letting the broth reduce slightly.
Step 6: Toss it All Together
Now add your cooked rigatoni straight into the skillet. Toss everything together to coat the pasta evenly with all those savory, juicy bits. If it looks a little dry, drizzle in some of the reserved pasta water, a tablespoon at a time, until you get the saucy, glossy texture you want. Season generously with salt and cracked black pepper.
Step 7: Finish with Parmesan
Sprinkle half of the grated Parmesan over your pan and toss again, letting the cheese melt and mingle with the hot pasta and sausage. Serve the remaining Parmesan at the table so everyone can finish their own bowl just the way they like it.
How to Serve Rigatoni with Sausage and Kale
Garnishes
Bright fresh garnishes make this Rigatoni with Sausage and Kale seriously pop. A final dusting of Parmesan is classic, but a sprinkle of chopped fresh parsley or basil can add a fresh, aromatic lift. For a zesty twist, try grating a little lemon zest over the top—total game-changer!
Side Dishes
Keep sides simple but satisfying. Crusty bread is a must for soaking up extra sauce, and a crisp green salad with lemon vinaigrette makes a fresh counterpoint. Roasted veggies like Brussels sprouts or broccolini also taste delicious alongside this hearty pasta.
Creative Ways to Present
If you’re entertaining, try serving the Rigatoni with Sausage and Kale in a large, family-style platter, topped with generous curls of Parmesan. For a more casual gathering, serve it in big, shallow bowls so everyone can twirl and scoop to their heart’s content. Mini oven-safe skillets make a fun, rustic single-serving presentation for a dinner party vibe.
Make Ahead and Storage
Storing Leftovers
Store leftover Rigatoni with Sausage and Kale in an airtight container in the fridge for up to three days. The flavors deepen overnight, making it a fabulous next-day lunch or snack.
Freezing
This dish actually freezes like a dream! Cool it completely, then transfer to a freezer-safe container. It will keep beautifully for up to two months. Just be aware the kale may soften even more, but the overall flavor remains delicious.
Reheating
Reheat gently in the microwave or on the stovetop with a splash of water or chicken broth to revive that saucy texture. Stir frequently to heat evenly, and always finish with an extra sprinkle of Parmesan for that fresh cheesy goodness.
FAQs
Can I use a different pasta shape instead of rigatoni?
Absolutely! While rigatoni’s ridges and size work wonderfully here, penne, ziti, or even fusilli make great alternatives. Just be sure to cook your pasta to al dente so it can hold up to the sausage and kale.
What if I don’t have chicken broth?
No worries! You can swap in vegetable broth or even just reserved pasta water to loosen the sauce. The chicken broth gives extra depth, but the dish is still delicious without it.
How do I make it vegetarian?
For a meatless version of Rigatoni with Sausage and Kale, try plant-based Italian sausage or sautéed mushrooms for umami richness. Don’t forget to use vegetable broth in place of chicken broth!
Can I make Rigatoni with Sausage and Kale ahead for a party?
Definitely! Cook the dish, cool, then store in the refrigerator. Gently reheat just before serving—add a splash of broth or water to keep everything moist and luscious.
Is it okay to use pre-shredded Parmesan?
While freshly grated Parmesan has superior melt and flavor, pre-shredded works in a pinch. Just choose a good quality cheese for the best results.
Final Thoughts
If you’re searching for a cozy, satisfying meal that’s both unfussy and flavor-packed, Rigatoni with Sausage and Kale should be high on your must-cook list. Give it a try—you’ll love how easy it is to bring a hearty, Italian-inspired feast to your own table!
Print
Rigatoni with Sausage and Kale Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful pasta dish, Rigatoni with Sausage and Kale is a satisfying meal that combines hearty Italian sausage with nutritious kale in a savory sauce, all tossed with al dente rigatoni and topped with Parmesan cheese.
Ingredients
Rigatoni Pasta:
- 1 pound rigatoni pasta
Italian Sausage:
- 1 pound Italian sausage (sweet or spicy, casings removed)
Kale:
- 1 bunch kale (stems removed, roughly chopped)
Other Ingredients:
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- ½ teaspoon red pepper flakes (optional)
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper (to taste)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to boil and cook rigatoni until al dente. Drain and reserve ½ cup pasta water.
- Sauté Sausage: Heat olive oil in a skillet, add sausage, and cook until browned.
- Add Flavors: Add garlic and red pepper flakes, then stir in kale until wilted.
- Create Sauce: Pour in chicken broth and simmer briefly. Combine pasta with the sauce.
- Finish and Serve: Adjust consistency with pasta water, season, and top with Parmesan cheese.
Notes
- You can substitute spinach or Swiss chard for kale.
- For a creamier dish, stir in ¼ cup heavy cream at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 60mg
