This hearty kale pasta features rigatoni and crispy sausage.
Learn how to make kale pasta, and discover a new way to eat a veggie-filled dinner.
Store any leftover kale chips separately, if possible.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
What To Serve with Kale Pasta
This one-pot meal needs little else for a filling dinner.
Serve withgarlic breadordinner rollsto soak up every last bit of the sauce.
Pair withbruschettaas an appetizer for a fresh touch.
)unsalted butter, divided
12oz.mildItalian sausage, casings removed
1medium-size (10 oz.
)yellow onion, thinly sliced (about 2 cups)
1large (9 oz.
)bunches curly purple kale, stemmed and torn into 1-in.
Add rigatoni; cook according to package directions until al dente, 8 to 10 minutes.
Drain, reserving 2 cups of cooking water.
Cook sausage:
Melt 2 tablespoons of the butter in pot over medium-high.
Transfer sausage to a plate.
(Do not wipe pot clean.)
Cook onion and fennel:
Melt 2 tablespoons of the butter in pot over medium.
eachkosher saltandcrushed red pepperin a large bowl.
Divide between 2 large rimmed baking sheets.
Bake at 300F until just crisp, about 20 minutes.
Remove from oven; sprinkle with 1/3 cup finely gratedParmesan cheeseand 1 tsp.
Return to oven, and bake at 300F until crisp, 3 to 5 minutes.
- TOTAL 35 MIN.
Thaw and drain the frozen kale thoroughly before using.
Add other types of sausages, rotisserie chicken, or crispy bacon to the kale pasta if desired.
Swap the kale with Swiss chard, arugula, spinach, or other leafy greens as preferred.
