Rigatoni with Kale and Italian Sausage

This is a go-to family recipe. Very hearty and satisfying!

8 oz. dry rigatoni

1 Tbsp. olive oil

1 sweet Italian sausage (about 6 oz.), with the casing removed

2 Tbsp. butter

1 clove garlic, minced or pressed

2+ c. rough-chopped kale leaves

1 Tbsp. flour

3/4 c. whole milk

1/4 c. shredded parmesan

1/2 tsp. lemon zest

Salt and pepper

Boil the rigatoni according to package instructions. Drain, reserving 1/2 c. of the pasta water.

Saute the Italian sausage in a soup pot with the olive oil until it’s browned and fully cooked, breaking it up as it cooks into small bite-sized pieces. Transfer the sausage out of the skillet onto a paper towel lined plate.

Wipe out the pot and then add the garlic and butter. Saute until it’s soft, about 2 minutes. Add the kale and cook until wilted, about 4-5 minutes. Sprinkle with the flour and stir until well combined, and cook another 2 minutes.

Add the milk and bring to a boil, cook one minute. Stir in cooked sausage, parmesan, lemon zest and season with salt and pepper. Reduce the heat to low and simmer until slightly thickened, about 4-5 minutes more.

Lightly toss in the pasta, adding some of the reserved pasta water as needed to bring to your desired consistency.

Recipe created or adapted by Liz Talley, Urban Graze

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