Spoon Simple
Spicy Sausage and Kale Rigatoni
A quick and hearty pasta dish featuring spicy Italian sausage, nutrient-rich kale, and tubular rigatoni pasta in a light, savory tomato broth. Perfect for a satisfying weeknight meal packed with protein.
Prep 10 min
Cook 25 min
Total 35 min
Serves 4
Ingredients
Step 1 — For the Pasta
- 1 lb rigatoni pasta
- 1 tbsp olive oil
- 1 lb spicy Italian sausage, casings removed
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (optional, for extra heat)
- 1 (28 oz) can crushed tomatoes
- 2 cups chicken broth
- 1 bunch kale, stems removed and chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and pepper to taste
Instructions
- 1
Cook Pasta
Cook rigatoni according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
- 2
Brown Sausage and Sauté Aromatics
While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain excess fat. Add the chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
- 3
Simmer Sauce
Pour in the crushed tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Season with salt and pepper.
- 4
Wilt Kale
Add the chopped kale to the simmering sauce. Stir until it begins to wilt, about 3-5 minutes.
- 5
Combine and Serve
Add the drained rigatoni and grated Parmesan cheese to the skillet. Toss to combine everything. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, topped with extra Parmesan cheese.
Nutrition per serving: 630 cal · 40g protein · 55g carbs · 30g fat · 9g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
