Photo of Rigatoni with Turkey Sausage and Kale by WW

Rigatoni with Turkey Sausage and Kale

Total Time
32 min
12 min
20 min
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.


Uncooked rigatoni

2 cup(s)

Table salt

tsp(s), or to taste, for cooking pasta

Uncooked turkey sausage(s)

8 oz, sweet Italian variety

Uncooked kale

4 cup(s), roughly chopped into bite-sized pieces

Canned chicken broth

1 cup(s)

Black pepper

¼ tsp(s)

Table salt

¼ tsp(s)

Shredded parmesan cheese

½ cup(s), Parmigiano-Reggiano recommende


  1. Cook rigatoni in salted water according to package directions; drain.
  2. 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.
  3. 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.
  4. Sprinkle each serving with about 2 tablespoons of cheese before serving. Yields about 1 1/2 cups per serving.


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