Rigatoni with Sausage and Kale

Prep Time
12 min
Cook Time
20 min
Recipe Details
  • 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
  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 SmartPoints value).

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