Spicy Pumpkin Rigatoni with Sausage & Kale
6 cup(s), curly variety, chopped
1 cup(s), chopped
Crushed red pepper flakes
3 clove(s), large, minced
Uncooked sweet Italian turkey sausage
Fat free evaporated milk
Canned tomato paste
No salt added canned tomato sauce
Grated Parmesan cheese
¼ cup(s), divided
- Cook the pasta in a large pot of boiling water according to the package directions, adding the kale for the last 5 minutes of cooking. Scoop out and reserve ½ cup pasta water. Drain the pasta.
- Meanwhile, coat a large skillet with cooking spray and heat over medium. Add the onion, pepper flakes, and garlic; cook 3 minutes, stirring occasionally. Add the sausage to the pan; cook until the sausage is browned, about 5 minutes, stirring frequently to crumble. Stir in the pumpkin, milk, tomato paste, salt, and tomato sauce. Reduce the heat to medium-low and cook until the sauce is smooth, about 2 minutes, stirring frequently. Add the pasta mixture and ¼ cup reserved pasta water to the pan; stir gently to combine. Stir in 2 tbsp cheese and additional pasta water, if needed. Sprinkle the remaining cheese on top.
- Serving size: 1 ¼ cups pasta and 1 ½ tsp cheese