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
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.
Notes
- Try swapping kale for spinach if desired.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 740mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
