Photo of Rigatoni with Turkey Sausage and Kale by WW

Rigatoni with Turkey Sausage and Kale

Points® value
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

8 oz, sweet Italian variety


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

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).