Who says comfort food can’t be nutritious? Our Sausage and Kale Rigatoni is here to prove otherwise!
This dish proves that healthy eating doesn’t mean sacrificing flavor. Whether you’re cooking for a family dinner or meal prepping for the week, this pasta is a winner.
Trust me, your family will be begging for seconds!
Flavor Enhancements and Seasoning Tips
Want to take your sausage and kale rigatoni to the next level? Here are some expert tips:
- Add a pinch of nutmeg to enhance the flavors of the kale and sausage.
- For a deeper flavor, deglaze the pan with a splash of white wine after cooking the sausage.
- Try pecorino romano cheese instead of Parmesan for a sharper, saltier taste.
- Fresh herbs like basil or oregano can add a wonderful aroma and freshness to the dish.
Remember, the key to a great pasta dish is balancing flavors. Don’t be afraid to taste and adjust as you go!
Nutritional Benefits of This Dish
You might be surprised to learn just how nutritious this comforting pasta dish can be:
- Kale is a nutritional powerhouse, packed with vitamins A, K, and C, as well as antioxidants.
- The sausage provides a good source of protein, helping to keep you full and satisfied.
- Rigatoni, especially if you choose whole grain, offers complex carbohydrates for sustained energy.
- Olive oil contributes heart-healthy monounsaturated fats.
This balanced meal combines protein, carbs, and vegetables, making it a well-rounded option for dinner.
Serving Suggestions and Pairings
To make your meal complete, consider these serving suggestions:
- A simple side salad with a light vinaigrette complements the hearty pasta perfectly.
- For wine lovers, a medium-bodied red like Chianti pairs beautifully with the savory sausage.
- Don’t forget a chunk of crusty bread to soak up any leftover sauce!
For an Instagram-worthy plate, serve the pasta in a wide, shallow bowl and garnish with a sprinkle of extra Parmesan and a few fresh basil leaves.
Storing and Reheating Leftovers
If you’re lucky enough to have leftovers (and that’s a big if!), here’s how to keep them tasting great:
- Store in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of water or broth to prevent dryness, then warm in the microwave or on the stovetop.
- For best results, reheat on the stove over medium-low heat, stirring occasionally.
Recipe FAQ’s
Is this recipe spicy?
The spice level depends on the type of sausage you use and whether you add red pepper flakes. You can easily adjust the heat to your preference.
Can I use a different type of pasta?
Yes! While rigatoni works great for holding the sauce, you can substitute it with penne, fusilli, or any other short pasta shape.
Can I add other vegetables to this dish?
Definitely! Bell peppers, cherry tomatoes, or sliced zucchini would make excellent additions to this versatile recipe.
Sausage and Kale Rigatoni
Ingredients
- 1 pound rigatoni pasta
- 1 pound Italian sausage sweet or spicy, your choice!
- 1 large bunch of kale stems removed and leaves chopped
- 4 cloves of garlic minced
- ½ cup grated Parmesan cheese
- ¼ cup extra-virgin olive oil
- Red pepper flakes optional, for heat
- Salt and freshly ground black pepper to taste
Instructions
Preparing the pasta:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Cooking the sausage to perfection:
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook for 8-10 minutes, stirring occasionally, until the sausage is browned and cooked through.
Sautéing the kale and other vegetables:
- Add the minced garlic to the skillet with the sausage and cook for 1 minute until fragrant. Toss in the chopped kale and cook for another 3-4 minutes until it’s wilted and tender.
Combining all elements for the final dish:
- Add the cooked rigatoni to the skillet with the sausage and kale. Pour in 1/4 cup of the reserved pasta water and the remaining olive oil. Toss everything together, adding more pasta water if needed to create a light sauce. Stir in the grated Parmesan cheese and season with salt, pepper, and red pepper flakes if desired.