Rigatoni with sausage and kale
- Number of Servings: 4
Ingredients
3 cup(s) uncooked rigatoni 1/8 tsp table salt, or to taste, for cooking pasta 12 oz uncooked turkey sausage(s), sweet Italian variety 4 cup(s) uncooked kale, roughly chopped into bite-sized pieces 1.5 cup(s) canned chicken broth 1/4 tsp black pepper 1/4 tsp table salt 3/4 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.
Serving Size: Makes about 4 1.75 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LOVETHEJENNI.
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.
Serving Size: Makes about 4 1.75 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LOVETHEJENNI.
Nutritional Info Amount Per Serving
- Calories: 421.4
- Total Fat: 15.6 g
- Cholesterol: 64.9 mg
- Sodium: 1,316.4 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 4.1 g
- Protein: 30.3 g
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