Rigatoni with Sausage and Kale

Mild Tuscan kale pairs deliciously with lean turkey sausage and chunky rigatoni in this hearty one-dish meal.

Serves: 4 Save

Ingredients (9)

  • 8 ounce dried rigatoni
  • 2 tablespoon extra-virgin olive oil
  • 12 ounce 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 ounce Tuscan kale, stems discarded, leaves roughly torn
  • 1/3 cup freshly grated Pecorino Romano, plus additional for serving
  • Freshly ground black pepper

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  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.