Italian sausage & kale mingle with creamy parm in this quick, flavorful rigatoni dish.
Italian cuisine is so impressive. I mean, they have a name for every shape of pasta. Rigatoni ( tube with ridges), Gomiti (what we call elbow pasta), and so much more...
When I lived in Turkey (now Turkiye) all pasta regardless of shape was called makarna 🥲. If you know, you know...
While enjoying this delicious bowl of rigatoni, I asked Ali if he wanted extra Parmesan cheese. He chuckled and said, "I was thinking yogurt."
Don't worry, my beloved Italians, he did not eat his pasta with a side of yogurt... at least not this time!
Ingredient Details
- Rigatoni: Their ridged 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.
Step-by-Step 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.
Pair this rigatoni with a salad like my Kohlrabi Salad with cucumber and lime, Red Cabbage Salad with Greek dressing, or my Arugula Salad with lemon dill vinaigrette.
If you love soups with your meal, try my Avgolemono Soup with saffron or my Zuppa Toscana Recipe (pork-free).
More Crave-Worthy Dinner Recipes
- Slow Cooker Beef Shank Recipe
- Bolognese Sauce Recipe
- Mediterranean Bean Stew
- 5 Mediterranean Chicken Marinade Recipes
Rigatoni with Italian Sausage and Kale Recipe
A mouthwatering combination of sausage, kale, and creamy Parmesan in a quick and flavorful rigatoni dish.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Main Course, Pasta Dish
- Cuisine: American, Italian
Ingredients
- 1 lb. rigatoni
- olive oil
- 2 shallots, diced
- 4 cloves garlic, minced
- 1 pound Italian sausage, casing removed (I used homemade %100 beef)
- 1 bunch lacinato (Tuscan) kale, stems removed, roigh chop
- 1 cup broth (like chicken, beef, and 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 and save 1 cup of pasta water. Meanwhile, cook the sausage.
- 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.
- 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 the reserved pasta water to the sausage and kale. Stir and cook the ingredients together to coat the pasta, about 3-5 minutes.
- Garnish with more parmesan cheese and a sprinkle of crushed red pepper
Notes
Recipe adapted from The Essential WW Freestyle Cookbook
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