Rigatoni with Sausage and Kale
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