Description
6 ingredients. Six!
Ingredients
- 12 ounces, weight Rigatoni
- 1 pound Italian Sausage, Bulk Or Casings Removed
- 1 bunch Kale, Stems Removed And Thinly Sliced
- 4 cloves Minced Garlic
- 15 ounces, fluid Fire Roasted, Diced Tomatoes
- ⅓ cups Heavy Cream
- Salt, Crushed Red Pepper, And Parmesan Cheese
Preparation
Cook pasta to al dente according to package directions. Before draining, reserve 1 cup of the cooking water. Drain pasta.
While pasta is cooking, make the sauce. In a large skillet, brown sausage for 7–10 minutes until cooked through, crumbling it with a spoon as you go. When sausage is cooked, add kale and garlic to the skillet. Stir for 2 minutes to soften the kale, then add tomatoes, pasta, and cream. Stir to combine and bring to a gentle simmer. Splash in a bit of the cooking water from the pasta (maybe 1/4 cup at a time), and sprinkle the dish with salt.
Let the pasta simmer for about 5 minutes more, then taste and add salt or crushed red pepper to your taste.
Serve with Parmesan cheese for sprinkling. Enjoy!
