Rigatoni with Sausage and Kale

Rigatoni with sausage and kale
This recipe is another great way to utilize kale. This is originally a recipe I got from Weight Watchers which I have adapted for my own tastes. Prep time:  10 min.Cook time:  16 min.Serves: 4. Make sure you use a LARGE skillet because of volume of kale until it cooks down some. The changes are in bold italics:


2 cup(s) uncooked rigatoni
1/8 tsp table salt, or to taste, for cooking pasta
8 oz uncooked turkey sausage(s), sweet or spicy variety (If you aren’t calorie conscious regular pork sausage makes it tastier)
4 cup(s) uncooked kale, roughly chopped into bite-sized pieces
1 cup(s) canned chicken broth   *I tended to need more like 3 cups of broth to make the sauce
1/4 tsp black pepper & 1/4 tsp table salt & a pinch of red pepper flakes (if like spice)
1 onion (chopped) & 3 cloves of garlic (minced or pressed)
1/2 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.
  • Push sausage to side of the pan and add the onion and garlic (and red pepper flakes if want some spice). Cook until tender.
  •  Add kale; cook, stirring frequently, until limp, about 3 to 5 minutes.
  • Add broth (1 to 3 cups depending on how much sauce you like) 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.


  • I have also made this with mushrooms to add a little bit of earthiness to the recipe. Throw in the mushrooms while after cooking the onion/garlic and before adding the kale.
  • You can make this dish vegetarian by swapping cannellini beans for the sausage and vegetable broth for the chicken broth
Weight Watchers Recipe: 1376 people rated this recipe Ratings (1376) and 8 PointsPlus Value

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