Rigatoni With Sausage And Kale
Rigatoni With Sausage And Kale

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, rigatoni with sausage and kale. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Rigatoni With Sausage And Kale is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Rigatoni With Sausage And Kale is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook rigatoni with sausage and kale using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Rigatoni With Sausage And Kale:
  1. Make ready 2 cup Uncooked rigatoni
  2. Make ready 1 tsp Table salt, or to taste, for cooking pasta
  3. Get 8 oz Uncooked sweet Italian turkey sausage
  4. Prepare 4 cup Uncooked kale, roughly chopped into bite-size pieces
  5. Get 1 cup Canned chicken broth
  6. Get 1/4 tsp Black pepper
  7. Prepare 1/4 tsp Table salt
  8. Make ready 1/2 cup Shredded Parmigiano-Reggiano
Steps to make Rigatoni With Sausage And Kale:
  1. Cook rigatoni in salted water according to package directions; drain.
  2. Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up as it cooks, about 3 minutes. Add kale; cook, stirring frequently, until limp, 3-5 minutes.
  3. Add broth to skillet and scrape up browned bits with a wooden spoon; season with salt and pepper. Cover, reduce heat to low; cook until kale is tender, 5-10 minutes. Stir in rigatoni; heat through.
  4. Sprinkle each serving with about 2 tbsp of cheese before serving.

So that is going to wrap this up with this exceptional food rigatoni with sausage and kale recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!