You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 8 ounces dried rigatoni
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces hot Italian turkey sausage, casings removed, and roughly crumbled
  • 4 large garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup reduced-sodium chicken broth
  • 12 ounces Tuscan kale, stems discarded, leaves roughly torn
  • 1/3 cup freshly grated Pecorino Romano, plus additional for serving
  • Freshly ground black pepper


  1. Cook pasta according to package directions. Drain, reserving ½ cup pasta cooking water.
  2. Heat oil in a Dutch oven over medium-high heat. Add sausage and sauté, crumbling, about 5 minutes. Add garlic, crushed red pepper and  half the broth, stirring to loosen brown bits on the bottom of  pan. Add kale and cook until wilted. Add remaining broth; cover and cook until kale is tender, about 5 minutes.
  3. Add pasta and reserved pasta water to sausage mixture; cook 2 minutes. Toss with cheese and serve.


Videos You Might Also Like

The recipe was originally published as Rigatoni with Sausage and Kale on

Didn't find what you were looking for? Try another search: