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Rigatoni Pasta Recipe

Rigatoni Pasta Recipe
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5 from 1 review

Hearty rigatoni pasta with meaty sausage and kale sauteed in a skillet with parmesan cheese.  

Ingredients

Units Scale
  • 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 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)
  • 1/2 cup parmesan cheese, like Parmigiano Reggiano (avoid pre-shredded)
  • salt and pepper to taste

Instructions

  1. Cook the pasta according to the manufacturer's instructions. Make sure to reserve 1 cup of the pasta water for later.
  2. Heat olive oil in a pan over medium heat. Add shallots, a pinch of salt, and pepper; sauté for 3-5 minutes.
  3. Add garlic and cook for an additional minute, until fragrant.
  4. 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.
  5. Pour in a cup of broth, scraping up any bits from the bottom of the pan.
  6. Add the kale (or spinach) and cook until wilted, which should take about 3-5 minutes.
  7. Next, add the parmesan cheese, rigatoni, and a cup of the reserved pasta water to the sausage and kale mixture.
  8. Stir and cook the ingredients together for about 3-5 minutes to coat the pasta.
  9. Garnish with additional parmesan cheese and a sprinkle of crushed red pepper before serving.

Notes

Recipe adapted from The Essential WW Freestyle Cookbook

Nutrition

Find it online: https://crave-worthy.com/rigatoni-with-italian-sausage-and-kale/