This easy Pasta with Kale and Sausage is a hearty and delicious weeknight dinner that the whole family will love. With just a few simple ingredients, it takes just 20 minutes to make.
Cook rigatoni according to package directions until al dente. Scoop out a cup of the pasta water before draining. Set aside.
While the pasta cooks, heat the oil in a large skillet over medium high heat.
Add onion and cook, stirring, until softened, about 5 minutes.
Add garlic and sausage to skillet and cook, breaking up with a spoon, until browned, about 5 minutes.
Add kale and drained tomatoes. Cook until the kale is wilted, about 1 minute.
Stir in the Parmesan cheese and then the reserved pasta water, a little at a time, until thickened to a creamy sauce.
Taste and season with salt, black pepper, and red pepper flakes if using.
Remove from heat and serve hot, garnished with more Parmesan cheese.
Notes
Sausage casings: To remove sausage meat from casings, use a sharp knife to make a thin slice the length of the sausage, then peel the casings off.
Gluten-free: Be sure to use gluten-free sausage and use gluten-free rigatoni.
Mushrooms: If you are a mushroom fan, they are a delicious addition to this creamy pasta dish. Any kind of mushroom is great, but I really love porcini mushrooms for Italian sausage pasta dishes. Add sliced mushrooms to the hot pan along with the onions.
Peas: Green peas are another ingredient that I often throw into this kale and sausage pasta. Just add a handful of frozen or fresh peas along with the tomatoes and kale.
Kale: Remove the kale leaves from the tough ribs and stems before tearing them into small pieces. You can substitute the kale with spinach, swiss chard, or collard greens.
Storage: Store any leftover sausage and kale pasta in an airtight container in the fridge and use within 3 days. Reheat in the microwave.
Freezing: I don't recommend freezing this recipe, because the texture will change after thawing.