Sausage and Kale Rigatoni

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  • 1 Pound Mild Italian Sausage
  • 1 Medium Yellow Onion, Diced
  • 3-4 Garlic Cloves, Minced
  • 1 Tbsp Butter + 3 Tbsp Butter
  • 1/2 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 1 Pinch Red Pepper Flakes
  • 4-5 Cups Chopped Kale
  • 2 Cups Chicken Stock
  • 2 Cups Parmesan Cheese
  • 2 Roma Tomaotes, Seeds removed and Diced
  • 1 Pound Mezzi Rigatoni


Brown the sausage in a large skillet. Remove the meat and drain from fat. In the same pan, sautee the onions and garlic with 1 tbsp of butter until tender, about 5 minutes. Season with salt, pepper and red pepper flakes. Add in the kale and the sausage along with the chicken stock. Bring to a simmer.

Meanwhile, start cooking the pasta and drain well

Add the cheese to the skillet and turn off the heat. Stir to melt the cheese and then add in the butter a little at a time to melt. Add in the pasta and tomatoes, toss to combine.

Serve and enjoy!