Rigatoni with Turkey Sausage and Kale
7
Points®
Temps total: 32 min • Préparation: 12 min • Cuisson: 20 min • Portions: 4 • Difficulté: Facile
We scraped up the browned bits of food in the pan with broth, to make a simple sauce that's well-seasoned from the sausage.
Ingrédients
Uncooked rigatoni
2 cup(s)
Table salt
⅛ tsp(s), or to taste, for cooking pasta
Uncooked turkey sausage
8 oz, sweet Italian variety
Kale
4 cup(s), roughly chopped into bite-sized pieces
Chicken broth
1 cup(s)
Black pepper
¼ tsp(s)
Table salt
¼ tsp(s)
Shredded parmesan cheese
½ cup(s), Parmigiano-Reggiano recommende
Instructions
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 sausage as it cooks, about 3 minutes. Add kale; cook, stirring frequently, until limp, about 3 to 5 minutes.
3
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.
4
Sprinkle each serving with about 2 tablespoons of cheese before serving. Yields about 1 1/2 cups per serving.
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