Photo of Rigatoni with turkey sausage and kale by WW

Rigatoni with turkey sausage and kale

Total Time
32 min
12 min
20 min
This insanely flavorful sausage and kale pasta recipe comes together in just half an hour and requires eight ingredients, most of which are probably in your pantry and fridge. Here's a tip: After cooking the sausage and kale, be sure to scrape up the browned bits in the bottom of the pan after adding the broth to make a simple sauce that's well seasoned and delicious. Add the cooked pasta to the sauce, top with some shredded Parmesan cheese, and your hearty, satisfying dinner is ready to go. You can also make this dish vegetarian by swapping cannellini beans for the sausage and vegetable broth for the chicken broth.


Uncooked rigatoni

2 cup(s)

Table salt

tsp, 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

Table salt

¼ tsp

Shredded parmesan cheese

½ cup(s), 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.