Rigatoni with sausage and kale
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Rigatoni with sausage and kale calories by ingredient
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
Directions
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.