Rigatoni with Sausage and Kale

Another super easy recipe to make. While the pasta is cooking (which only takes 8 minutes), brown the sausage and once the sausage is done add in the kale. It will turn bright green. Add in the chicken broth and scrape off the brown bits on the bottom of the pan. There were quite a bit on mine. It’s almost like making a gravy. Top with some parmesan cheese and enjoy. In no time you’ll have dinner on the table.

If you’ve never tried kale before it kind of reminds me of spinach but more leafier. Feel free to add in whatever greens you like. Give kale a try if you haven’t. I think the only thing I would do differently next time is cook the kale longer. This recipe is directly from Weight Watchers website. There were quite a bit of reviews for this website, over 1000.

Note: Measure out two cups of rigatoni and cook. Doesn’t seem like much but in the end it is.

Recipe from Weight Watchers

Servings: 4
Points Plus: 8


2 cup(s) uncooked rigatoni
1/8 tsp table salt, or to taste, for cooking pasta
8 oz uncooked turkey sausage(s), sweet Italian variety
4 cup(s) uncooked kale, roughly chopped into bite-sized pieces
1 cup(s) canned chicken broth
1/4 tsp black pepper
1/4 tsp table salt
1/2 cup(s) 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 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.

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