Recipe – Rigatoni with Sausage and Kale
This is a recipe I saw featured on Weight Watcher’s website. I’m planning on trying it this weekend. I may substitute the rigatoni for whole wheat pasta. I also think the turkey sausage could easily be replaced with veggie crumbles for a meatless meal.
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.
2 cups uncooked rigatoni
1/8 tsp table salt, or to taste, for cooking pasta
8 oz uncooked turkey sausage(s), sweet Italian variety
2 cloves garlic, chopped
4 cups uncooked kale, roughly chopped into bite-sized pieces
1 cup canned chicken broth
1/4 tsp black pepper
1/4 tsp table salt
1/2 cup shredded Parmesan cheese, Parmigiano-Reggiano recommended
Cook rigatoni in salted water according to package directions.
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 garlic, sauté for 2 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.