This rigatoni pasta dish is the perfect Italian cuisine for feeding a hungry family. This recipe has Italian sausage and kale and comes together in only 30 minutes! It's easy, quick, and packed with flavor.
The combination of savory Italian sausage and slightly bitter kale creates a wonderfully balanced flavor profile. If you don't like kale, fresh spinach can be a perfect substitute. Either way, this rigatoni pasta is a great way to incorporate more greens into your diet. Here are the ingredients you'll need.
Ingredient Details
- Rigatoni: Their rigid hollow tubes are great for trapping sauce.
- Shallot and garlic: For aromatics and flavor.
- Italian sausage: Use your favorite Italian sausage. I used a 100% beef homemade Italian sausage from my local market.
- Broth: Use chicken, beef, or vegetable broth.
- Tuscan kale: This variety is more tender than the common curly kale.
- Parmesan cheese: Use authentic Parmigiano Reggiano cheese. I usually buy a big chunk and grate it myself using my Ninja. Do not use pre-shredded parmesan, it will not work.
Rigatoni Pasta Instructions
Cook the pasta according to the manufacturer's instructions: heat olive oil in a pan over medium heat. Add shallots, a pinch of salt, and pepper, and Sauté for 3-5 minutes. Add garlic and cook for another minute, until fragrant.
Remove the sausage casings (if using link sausage) and crumble the sausage into the pan. Cook for 5-7 minutes, breaking it up with a spoon, until browned and cooked through.
Pour a cup of broth into the pan, scraping any bits at the bottom. Add the kale and cook until wilted, about 5 minutes. Add parmesan cheese, cooked rigatoni, and a cup of pasta water to the sausage and kale. Stir and cook the ingredients together to coat the pasta, about 3-5 minutes.
I like to garnish with more parmesan cheese and a sprinkle of crushed red pepper.
Recipe Tips and Variations
- Don't Overcook the Kale: Kale cooks quickly. Add it towards the end to maintain its bright green color and slightly crisp texture.
- Add Veggies: Add extra veggies! Chopped mushrooms, bell peppers, or diced zucchini would all be delicious additions.
- Swap Protein: Instead of Italian sausage, consider ground chicken, turkey, or even crumbled tofu for a vegetarian option.
- Add Herbs: Fresh herbs like rosemary, thyme, or oregano can add a lovely depth of flavor.
Easy Rigatoni Serving Suggestions
Pair this rigatoni with a salad like my Spinach Salad Recipe with shallot vinaigrette, Red Cabbage Salad with Greek dressing, or my Arugula Salad with lemon and dill.
If you love soups with your meal, try my Avgolemono Soup with saffron, Zuppa Toscana Recipe (pork-free), or my Salmon Soup with golden potatoes. If you want a light, vegetarian soup, try my Turkish Bulgur Soup.
More Crave-Worthy Dinner Recipes
- Slow Cooker Beef Shank Recipe
- Slow Cooker Roast Lamb Leg
- Spaghetti Aglio e Olio Recipe
- Za'atar Chicken Thighs with Tahini and Garlic
- Donna's Honey Mustard Chicken Tenders
- Quick and Easy Clean-Eating Chili (for Busy Weeknights)
Rigatoni Pasta Recipe
Hearty rigatoni pasta with meaty sausage and kale sauteed in a skillet with parmesan cheese.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Main Course, Pasta Dish
- Method: Stovetop
- Cuisine: American, Italian
Ingredients
1 pound rigatoni
2 tablespoons olive oil
2 shallots, diced
4 cloves garlic, minced
1 pound Italian sausage, casing removed (I used my local butcher's 100 % beef variety)
1 bunch lacinato (Tuscan) kale, stems removed, roughly chopped, or 6 ounces of fresh baby spinach
1 cup broth (like chicken, beef, or vegetable)
½ cup parmesan cheese, like Parmigiano Reggiano (avoid pre-shredded)
salt and pepper to taste
Instructions
Cook the pasta according to the manufacturer's instructions. Make sure to reserve 1 cup of the pasta water for later. Meanwhile, heat olive oil in a pan over medium heat. Add shallots, a pinch of salt, and pepper; sauté for 3-5 minutes. Then, add garlic and cook for an additional minute, until fragrant.
Crumble the sausage into the pan and cook for 5-7 minutes. Break up the sausage with a spoon until it is browned and cooked through.
Pour in a cup of broth, scraping up any bits from the bottom of the pan. Add the kale (or spinach) and cook until wilted, which should take about 3-5 minutes.
Next, add the parmesan cheese, the cooked rigatoni, and a cup of the reserved pasta water to the sausage and kale mixture. Stir and cook the ingredients together for about 3-5 minutes to coat the pasta. Finally, garnish with additional parmesan cheese and a sprinkle of crushed red pepper before serving.
Notes
Recipe adapted from The Essential WW Freestyle Cookbook
Sue Moore says
My family loved this recipe. It’s definitely going into our weekly rotation.