Rigatoni with Turkey Sausage and Kale
- Total Time
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 rigatoni2 cup(s)
table salt⅛ tsp, or to taste, for cooking pasta
uncooked turkey sausage(s)8 oz, sweet Italian variety
uncooked kale4 cup(s), roughly chopped into bite-sized pieces
canned chicken broth1 cup(s)
black pepper¼ tsp
table salt¼ tsp
shredded parmesan cheese½ cup(s), Parmigiano-Reggiano recommended
- 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.