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Rigatoni with Sausage and Kale

Rigatoni with Sausage and Kale


  • 2 cups uncooked rigatoni
  • 1/8 teaspoon table salt, or to taste
  • 8 ounces uncooked turkey sausage, sweet Italian variety
  • 4 cups uncooked kale, roughly chopped into bite-sized pieces
  • 1 cup canned chicken broth
  • 1 teaspoon black pepper
  • 1/4 teaspoon table salt
  • 1/2 cup shredded parmesan cheese, Parmigiano-Reggiano recommended


  1. Cook rigatoni in salted water according to package directions; drain.
  2. 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.
  3. 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.
  4. Sprinkle each serving with about 2 tablespoons of cheese before serving.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 314 kcal cal., 8.5 g fat (3 g sat. fat), 36 g carb., 2 g fiber, 1 g sugar, 23 g pro., 3 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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