If you’re craving a hearty, satisfying pasta that feels like comfort in a bowl, Rigatoni with Sausage and Kale is exactly what you need. This recipe combines chunky rigatoni noodles, juicy Italian sausage, silky kale, and a luscious Parmesan cream sauce—it’s the kind of dish that manages to be both rustic and indulgent at the same time. With bold flavors, a pop of leafy green, and the perfect amount of richness, this pasta was just made for sharing around the table with family and friends.

Rigatoni with Sausage and Kale Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Rigatoni with Sausage and Kale serves its own delicious purpose, from the savory sausage to the vibrant kale. Gathering simple, fresh ingredients allows their flavors to really shine and gives you that craveable color and texture in every bite.

Rigatoni Pasta: These big, ridged tubes are perfect for clinging to the creamy sauce and hearty toppings.
Olive Oil: Just a tablespoon sets the stage by adding depth and helping the sausage brown beautifully.
Italian Sausage (mild or spicy): The star of the show—go with your favorite heat level for robust, meaty flavor.
Garlic: Three cloves bring a warm, aromatic punch that infuses everything with irresistible flavor.
Red Pepper Flakes (optional): A sprinkle cranks up the spice and makes each bite more exciting.
Kale: Removing the stems and chopping the leaves transforms this leafy green into a silky, savory addition.
Chicken Broth: Adds savory depth and helps meld the creamy sauce with the sausage and greens.
Heavy Cream: Just enough to create a luxuriously silky, creamy texture that’s never too heavy.
Grated Parmesan Cheese: Nutty and salty, Parmesan finishes the sauce and gives it real character.
Salt and Black Pepper: To bring all the flavors together and taste just right.
Extra Grated Parmesan: Never skip a generous sprinkle over top for the perfect final touch!

How to Make Rigatoni with Sausage and Kale

Step 1: Cook the Rigatoni

Start by bringing a big pot of salted water to a rollicking boil. Add the rigatoni and cook it just until al dente—the noodles should still have a slight bite since they’ll soak up more flavor later. Before draining, scoop out about half a cup of that starchy pasta water and set it aside. It’s the magic ingredient for adjusting your sauce’s consistency at the end.

Step 2: Brown the Sausage

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Crumble the Italian sausage (mild or spicy, your pick!) straight into the pan, using a wooden spoon to break it up as it sizzles. Let it cook for about 6 to 8 minutes, until it’s well browned and the kitchen already smells amazing.

Step 3: Sauté Garlic and Pepper Flakes

Add the minced garlic and, if you’re feeling bold, a sprinkle of red pepper flakes directly into the sausage. Sauté for about a minute, just until you catch that wave of garlicky aroma wafting through your kitchen. Don’t be tempted to walk away—this step makes all the difference in flavor!

Step 4: Wilt the Kale

Toss the chopped kale right into the skillet. Stir and work it into the sausage, letting it cook for 2 to 3 minutes until the leaves turn deep green and tender. You’ll notice the kale softens quickly and completely transforms the look (and nutrition!) of your Rigatoni with Sausage and Kale.

Step 5: Make the Creamy Sauce

Pour in the chicken broth and heavy cream, stirring everything together so the flavors blend. Reduce the heat and let everything gently simmer for another 2 to 3 minutes, which thickens the sauce just enough to coat the pasta without feeling heavy.

Step 6: Combine Everything

Add your drained rigatoni to the skillet of sausage and kale, tossing to coat those ridged noodles with all that creamy, savory sauce. Splash in reserved pasta water a little at a time if the mixture seems dry—you want everything glossy and silky. Finish with a final flourish of grated Parmesan cheese, and season everything with salt and black pepper to bring it all home.

How to Serve Rigatoni with Sausage and Kale

Garnishes

For that classic Italian flair, always finish Rigatoni with Sausage and Kale with a generous mound of extra grated Parmesan. Add a shower of chopped fresh parsley or basil if you like a pop of color, or an extra pinch of red pepper flakes for those who love more heat. The key is finishing strong, right before you dig in!

Side Dishes

This pasta is deliciously rich on its own, but a crisp green salad with a lemony vinaigrette or a simple tomato salad works wonders to balance the creamy sauce. And of course, don’t forget warm, crusty bread—perfect for soaking up every last drop of that Parmesan-studded sauce.

Creative Ways to Present

Try plating Rigatoni with Sausage and Kale in shallow bowls to show off the hearty noodles and bright green kale. For a cozy dinner party, serve individual portions in gratin dishes and pop them under the broiler for a bubbly, golden Parmesan crust. Or, swirl the rigatoni into a deep platter family-style—it’s the perfect centerpiece for any gathering.

Make Ahead and Storage

Storing Leftovers

Leftover Rigatoni with Sausage and Kale keeps beautifully in the fridge for up to 3 days. Just transfer to an airtight container once it’s cooled; the flavors actually deepen overnight, making for a superb next-day lunch or easy weeknight dinner.

Freezing

If you need to stash some away, freeze cooled portions of Rigatoni with Sausage and Kale in tightly sealed freezer containers. For best results, thaw overnight in the fridge before reheating—this keeps the sauce from separating and the pasta from getting mushy.

Reheating

Reheat gently in a skillet over medium-low heat, adding a splash of milk, cream, or reserved pasta water to loosen up the sauce as needed. Stir frequently and warm just until heated through. A quick microwave zap also works for lunches, just be sure to cover the bowl and sprinkle with a little extra Parmesan.

FAQs

Can I use a different type Main Course

Absolutely! While rigatoni is perfect for its heft and sauce-hugging shape, penne, ziti, or even fusilli make great substitutes if that’s what you have on hand.

What’s the best sausage to use for Rigatoni with Sausage and Kale?

Both mild and spicy Italian sausage work well—choose based on your preferred heat level. Just make sure it’s good-quality, and remove the casings for easier crumbling and cooking.

Can I swap kale for another green?

Definitely! If you’re not a kale fan, baby spinach, Swiss chard, or even escarole all bring their own flavor and tenderness to the dish. Just keep in mind that softer greens will wilt even faster in the skillet.

What if I want a lighter sauce?

For a lighter twist, substitute half-and-half for the heavy cream, or use a little extra chicken broth instead. The result will still taste rich, but with a slightly thinner, less decadent sauce.

How can I make Rigatoni with Sausage and Kale vegetarian?

Simply replace the sausage with your favorite plant-based Italian sausage, and use vegetable broth instead of chicken. The method and flavor are both still deliciously satisfying!

Final Thoughts

I can’t recommend Rigatoni with Sausage and Kale enough—it’s that rare pasta dish that’s hearty, surprisingly easy, and totally crowd-pleasing. It’s bound to become a new favorite in your weekly dinner rotation, and I hope you’ll have as much fun making and sharing it as I always do. Give it a try, and savor each comforting bite!

Rigatoni with Sausage and Kale Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Rigatoni with Sausage and Kale recipe is a delicious and comforting pasta dish that combines savory Italian sausage with hearty kale in a creamy Parmesan sauce. Perfect for a cozy weeknight dinner!

Ingredients

Scale

Rigatoni with Sausage and Kale:

12 ounces rigatoni pasta
1 tablespoon olive oil
1 pound Italian sausage (mild or spicy), casings removed
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
1 bunch kale, stems removed and leaves chopped
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Extra grated Parmesan for serving

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then drain and set aside.
Cook the Sausage: In a skillet, brown the sausage, add garlic and red pepper flakes, then stir in kale and cook until wilted.
Make the Sauce: Pour in chicken broth and heavy cream, simmer briefly, then add cooked pasta and Parmesan cheese.
Finish and Serve: Season with salt and pepper, serve warm with extra Parmesan.