Saturday, November 6, 2010

Rigatoni with Sausage and Kale

Rigatoni with Sausage and Kale
2 cup(s) uncooked rigatoni
1/8 tsp table salt, or to taste, for cooking pasta
8 oz raw turkey sausage, sweet Italian variety
4 cup(s) kale, roughly chopped into bite-sized pieces
1 cup(s) canned chicken broth
1/4 tsp black pepper
1/4 tsp table salt
1/2 cup(s) shredded Parmesan cheese, Parmigiano-Reggiano recommended

* Cook rigatoni in salted water according to package directions.

* Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes. Add kale; cook, stirring frequently, until limp, about 3 to 5 minutes.

* Add broth to skillet and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper. Cover skillet and reduce heat to low; cook until kale is tender, about 5 to 10 minutes. Stir in rigatoni; heat through.

* Sprinkle each serving with about 2 tablespoons of cheese before serving. Yields about 1 1/2 cups per serving.


* Make this dish vegetarian by swapping cannellini beans for the sausage (could affect POINTS values).

Serves 4
WW points 7


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