Rigatoni with Turkey Sausage and Kale

8
Total Time
32 min
Prep
12 min
Cook
20 min
Serves
4
Difficulty
Easy
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.

Ingredients

uncooked rigatoni

2 cup(s)

table salt

tsp, or to taste, for cooking pasta

uncooked turkey sausage(s)

8 oz, sweet Italian variety

uncooked kale

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

canned chicken broth

1 cup(s)

black pepper

¼ tsp

table salt

¼ tsp

shredded parmesan cheese

½ cup(s), Parmigiano-Reggiano recommended

Instructions

  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.

Notes

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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