Rigatoni with sausage and kale is a quick, satisfying weeknight dinner that comes together in about 30 minutes. Hearty rigatoni pairs with flavorful turkey sausage and tender kale for a balanced pasta dish that’s easy enough for a weeknight but tasty enough for a cozy date night at home.
Kale can be overlooked in favor of spinach or romaine, but in this rigatoni dish it softens and soaks up the sausage juices and broth, adding color, texture, and nutrients. The recipe is flexible: use your favorite sausage variety, swap in a different pasta shape, or finish with extra Parmesan for a richer taste. Below are clear ingredient notes, step-by-step instructions, helpful tips, and storage advice to make this dish reliably delicious every time.
Ingredients Needed
- Uncooked rigatoni — Rigatoni is suggested, but penne, ziti, or another sturdy, ridged pasta will work. Cook according to package directions.
- Turkey sausage (8 oz) — Any variety is fine: Italian-style, breakfast sausage, or a spicy option. Remove casing if using links or tubes and crumble before cooking.
- Kale, roughly chopped (about 3 cups) — Remove thick stems and chop into bite-sized pieces so it wilts evenly.
- Chicken broth (1 cup) — Low-sodium broth is best so you control the salt level.
- Salt and black pepper — Season to taste; start light and adjust at the end.
- Shredded Parmesan (about ½ cup) — Parmigiano-Reggiano or a good-quality grated Parmesan adds savory depth.
- See the instructions below for full method and tips.
How to make Rigatoni with Kale and Sausage
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to package directions. Reserve a small cup of the pasta cooking water, then drain the pasta.
- Brown the sausage: While the pasta cooks, remove sausage from casings if necessary and crumble it into a large nonstick or heavy skillet. Cook over medium heat, breaking it up with a spoon, until the meat is browned and mostly cooked through, about 3 minutes.
- Wilt the kale: Add the chopped kale to the skillet and cook, stirring frequently, until the leaves are wilted and tender, about 3–5 minutes. If the pan looks dry, add a splash of broth to help wilt the greens.
- Deglaze and season: Pour the chicken broth into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Those browned bits add flavor. Season with salt and black pepper to taste.
- Finish and combine: Reduce heat to low and cover the skillet for 5–10 minutes until the kale is fully tender and the flavors meld. Stir in the drained rigatoni and toss to coat; add reserved pasta water a tablespoon at a time if you want a looser sauce. Sprinkle each serving with about 2 tablespoons of shredded Parmesan before serving.
- Yield: Makes about 4 servings (approximately 1½ cups per serving).
Recipe Notes and Tips
Substitutions: Swap turkey sausage for pork sausage, chicken sausage, or a spicy chorizo for more heat. If you prefer a vegetarian version, omit the sausage and add white beans or sautéed mushrooms for protein.
Make-ahead and storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop with a splash of broth or olive oil to loosen the sauce and revive the kale.
Serving suggestions: Serve with extra grated Parmesan and a lemon wedge if you like a bright finish. A simple green salad or crusty bread pairs well.
MyWW points: Blue: 8; Green: 8; Purple: 8. My WW Personal Points: 8.
Recipe FAQs
Kale is nutrient-dense and offers vitamins such as vitamin C and vitamin K, along with antioxidants. It adds fiber and color to dishes while providing a satisfying leafy texture when cooked.
How do I store leftovers?
Cool the pasta to room temperature, then place it in a clean, airtight container and refrigerate. Reheat over low heat on the stove with a little broth or olive oil to restore moisture.
Other Pasta Ideas
- Crab and Ricotta Cannelloni — a rich, creamy baked option.
- Baked Cream Cheese Spaghetti Casserole — great for feeding a crowd.
- Lasagna-style pasta — layered and comforting for a weekend meal.
Nutrition
- Serving Size: 1½ cups
- Calories: 298
- Fat: 11 g
- Saturated Fat: 3.6 g
- Carbohydrates: 24.3 g
- Fiber: 1.9 g
- Protein: 22.9 g
- Sugar: 0.7 g
If you try this Rigatoni with Sausage and Kale, please leave a rating and a comment to share how it turned out. I enjoy hearing feedback and suggestions for variations.