Sausage and White Bean Rigatoni with Kale

Ingredients

• 1 lb rigatoni pasta(paid link)
• 1 lb Italian sausage(paid link)
• 2 tbsp olive oil(paid link)
• 4 clove garlic(paid link)
• 1 medium onion(paid link)
• 2 can cannellini beans(paid link)
• 14 ½ oz diced tomatoes(paid link)
• 1 cup chicken broth(paid link)
• 1 bunch kale(paid link)
• ½ tsp red pepper flakes(paid link)
• 1 pinch salt(paid link)
• 1 pinch black pepper(paid link)
• ½ cup parmesan cheese(paid link)

Instructions

1. 1

   Cook rigatoni pasta according to package directions. Reserve about 1 cup of pasta water before draining.

2. 2

   While pasta is cooking, remove sausage from casings and cook in a large skillet over medium-high heat, breaking it up with a spoon, until browned. Drain off excess fat, leaving about 1 tablespoon in the skillet. Remove sausage and set aside.

3. 3

   Add 1 tablespoon of olive oil to the same skillet. Add minced garlic and chopped onion and cook until softened, about 5-7 minutes.

4. 4

   Stir in the drained and rinsed cannellini beans, diced tomatoes, chicken broth, red pepper flakes, salt, and black pepper. Bring to a simmer.

5. 5

   Add the cooked sausage back to the skillet. Stir in the chopped kale and cook until wilted, about 3-5 minutes.

6. 6

   Add the drained rigatoni to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time if needed to reach desired consistency. Stir in the grated Parmesan cheese.

Perfect With