Rigatoni with Sausage and Kale

Rigatoni with Sausage and Kale
serves 4

3 cups rigatoni
9 oz turkey sausage, sweet Italian variety
one bunch of kale, tough stems removed, roughly chopped
1 cup fat-free, reduced sodium chicken broth
1/4 teaspoon black pepper
1/4 teaspoon salt, plus some for salting the pasta water
1/2 cup grated Parmesan cheese

The original recipe called for 4 cups of kale, which was about 1/2 bunch. Seriously…what are you going to do with half a bunch of kale sitting around? Just throw it all in.

1. Cook rigatoni in salted water according to package directions.

2. Meanwhile, remove sausage from casing and cook in large nonstick skillet over medium heat, breaking up sausage as it cooks, about 4 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 wooden spoon; season with salt and pepper. Cover skillet and reduce heat to low. Cook until kale is tender, about 5 minutes. Stir in rigatoni, heat through.

4. Divide pasta mixture among four plates and sprinkle evenly with Parmesan cheese.

Results: Another really simple meal to make with a simple list of ingredients. This was a very filling and hearty meal. (Although I added more pasta and kale than the original recipe listed.) The boys (of course) picked out the kale, but Chris and I really liked this.

Recipe from Weight Watchers

Categories: Recipes | Tags: , | 3 Comments

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3 thoughts on “Rigatoni with Sausage and Kale

  1. I am adding garlic to my recipe and I agree, the whole bunch of kale. Also, I might try spicy italian sausage rather than sweet. I like this recipe because there are so many options to play with…

  2. I love this recipe. I made mine with whole wheat pasta, spicy Italian chicken sausage and garlic, which turned out fabulous. And the whole meal was done in the amount of time it took to cook the pasta. Definitely a keeper.

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