Rigatoni with Sausage and Kale

  • Author: Jenna
  • Yield: 4 1x


  • 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


  1. Cook rigatoni in salted water according to package directions.

  2. Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes. 

  3. Add kale; cook, stirring frequently, until limp, about 3 to 5 minutes. 

  4. Add broth to skillet and scrape up browned bits on the bottom of skillet with a wooden spoon; season with salt and pepper. 

  5. 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.

  6. Yields about 1 1/2 cups per serving.


MyWW points: Blue: 8; Green: 8; Purple: 8

My WW Personal Points: 8 Click here to see in recipe builder (will have to log in) 

Recipe adapted from WW 

  • 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

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