Kale and Sausage Rigatoni Recipe

Close up on a bowl of kale and sausage rigatoni in a bowl with a fork.

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Kale and Sausage Rigatoni Recipe

Creamy, garlicky, and loaded with savory Italian sausage and tender kale, this decadent rigatoni recipe comes together in less than 30 minutes with minimal effort and maximum flavor.

Prep Time10

Cook Time15

Total Time25

Course: dinner, Main Course

Cuisine: Italian

Servings:

Calories: 804kcal

Author: Teri & Jenny

Ingredients

8 ounces dry rigatoni
8 ounces mild Italian chicken sausage removed from casing
3 tablespoons olive oil divided
3 tablespoons minced shallot
1 cup finely diced fennel bulb
2 minced garlic cloves
3 tablespoons tomato paste
1/3 cup dry white wine (or chicken stock)
1 1/2 cups heavy cream
1 bunch torn (in small pieces) and massaged Tuscan kale ribs removed (about 3 heaping cups)
1 1/2 ounces freshly grated Parmesan cheese plus more for sprinkling
1 teaspoon crushed red pepper flakes (optional) plus more for sprinkling
salt and pepper to taste

US Customary - Metric

Instructions

Place a large pot, filled with water, over high heat and bring to a boil. Add a small handful of salt followed by the pasta. Bring to a boil and stir. Boil pasta for 7 to 8 minutes or until al dente. Drain pasta into a colander. Set aside.
Place a large skillet over medium heat and add 1 1/2 tablespoons oil. Once hot, add sausage. Using a wooden spoon, break sausage apart until evenly crumbled and browned.
Transfer sausage to a plate and return skillet to stove.
Add remaining oil. Once hot, add shallot and fennel (if using) and sauté for 2 to 3 minutes. Season with salt and pepper.
Stir in garlic and continue to sauté for 30 seconds.
Add tomato paste and stir for 1 minute.
Deglaze the skillet with the wine or stock, scraping up the bits on the bottom with a wooden spoon. Continue to cook until the liquid has mostly evaporated.
Stir in cream and reduce heat to medium-low. Season with salt and pepper and stir. Simmer sauce until reduced by half, 3 to 4 minutes.
Stir sausage back into skillet, along with kale and pepper flakes and simmer for 3 to 4 minutes.
Gently stir in Parmesan until fully incorporated and sauce is smooth and creamy.
Add pasta to skillet and gently stir into sauce. Season with salt and pepper and serve with more grated Parmesan and crushed red pepper flakes.

Notes

Storing and Reheating Leftovers

To store leftovers: Transfer any leftover rigatoni to an airtight container and refrigerate for up to 3-4 days. The pasta will continue to absorb the sauce as it sits, so the consistency will be a bit thicker when you reheat it, but you can easily thin it out by stirring in a bit more cream or chicken broth. Since this is a cream-based pasta, its texture may turn a bit curdled or gritty if frozen, so we don't recommend this method of storage.
To reheat on the stovetop (our preferred method): Place the leftover pasta in a skillet over medium-low heat. Add a splash of cream, milk, or chicken broth (2-3 tablespoons at a time) to loosen the sauce and bring it back to a creamy consistency. Stir the pasta occasionally as it warms through, for about 5 to 7 minutes.
To reheat in the microwave: Transfer a portion to a microwave-safe bowl and add a tablespoon or two of cream or milk. Cover the bowl with a damp paper towel or microwave-safe cover, then microwave for 45-60 seconds at a time, stirring in between, until heated through.

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