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)
1/2 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
Find it online: https://crave-worthy.com/rigatoni-with-italian-sausage-and-kale/