Rigatoni with Sausage and Kale

We scraped up the browned bits of food in the pan with broth, to make a simple sauce that’s well-seasoned from the sausage.

Ingredients

 2 cup(s) uncooked rigatoni  
 1/8 tsp table salt, or to taste, for cooking pasta  
 8 oz uncooked turkey sausage(s), sweet Italian variety  
  4 cup(s) uncooked kale, roughly chopped into bite-sized pieces  
 1 cup(s) canned chicken broth  
 1/4 tsp black pepper  
 1/4 tsp table salt  
 1/2 cup(s) shredded parmesan cheese, Parmigiano-Reggiano recommended  


Instructions

Cook rigatoni in salted water according to package directions; drain.
Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes. Add kale; cook, stirring frequently, until limp, about 3 to 5 minutes.
Add broth to skillet and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper. Cover skillet and reduce heat to low; cook until kale is tender, about 5 to 10 minutes. Stir in rigatoni; heat through.
Sprinkle each serving with about 2 tablespoons of cheese before serving. Yields about 1 1/2 cups per serving.

Notes
Make this dish vegetarian by swapping cannellini beans for the sausage and vegetable broth for the chicken broth (could affect PointsPlus values).

Try broccoli rabe when kale’s not available.

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8 PointsPlus
Serves 4



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