Rigatoni with Sausage and Kale

Rigatoni with Sausage and Kale

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Rigatoni tossed with flavorful sausage and healthy braised kale. You can use turkey sausage to make this dish even healthier.


  • 4 tbsp extra virgin olive oil, divided
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 small andouille sausages, use turkey sausage for a lighter version of the dish
  • 1 bunch kale, thick stems removed, leaves coarsely chopped
  • ½ cup white wine
  • 1 tsp balsamic vinegar
  • pinch red pepper (optional)
  • ½ cup feta cheese
  • 12 ozs rigatoni or other short pasta shape
  • 6 to 8 olives, sliced
  • Extra 2 tbsp olive oil to finish
  • salt and pepper to taste


  1. Coat a large skillet with oil spray, and heat to medium high. Add the sausage to the pan, cook about 5 minutes, turning occasionally to brown the sausage. Remove the sausage and set aside for later.
  2. Add 2 tbsp olive oil in the skillet, then stir in onions. Sauté the onions 10 minutes until they have softened and begun to caramelize. Add the garlic, cook for another minute.
  3. Start boiling water for the pasta at this time.
  4. Stir the kale into the skillet, doing so in a few batches. The kale is high volume to start but will cook down quickly. Add the wine, and salt and pepper to taste.
  5. Cover the skillet, and cook the greens for 10 minutes on medium low.
  6. Cut the sausage into thin slices, then stir into the skillet after the kale has cooked for 10 minutes. Add the balsamic vinegar at this time, too. Cook another 10 minutes, covered.
  7. Start cooking the pasta around the same time you add the sausage to the pan, and cook according to package instructions.
  8. Drain the pasta when done. Toss with the remaining 2 tablespoons olive oil, then stir in the sausage and kale mixture, followed by the feta cheese and olives. Serve and enjoy!
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