- 2 cup(s) uncooked rigatoni
- 8 oz uncooked turkey sausage (any kind),
- 3 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 the 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.
MyWW points: Blue: 8; Green: 8; Purple: 8
- Category: Easy
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 1/2 cups
- Calories: 298
- Sugar: .7g
- Fat: 11g
- Saturated Fat: 3.6g
- Carbohydrates: 24.3g
- Fiber: 1.9g
- Protein: 22.9g
Keywords: [adthrive-in-post-video-player video-id="E98BktbV" upload-date="2020-01-10T17:05:40.000Z" name="Sausage and Kale Pasta" description="Rigatoni with Sausage and Kale " player-type="default" override-embed="default"]