Rigatoni with sausage and kale is a hearty, comforting meal that I can make in under 30 minutes. With tender pasta, savory sausage, and nutrient-packed kale, this dish feels both indulgent and wholesome. It’s perfect for a weeknight dinner when I want something quick but satisfying, or even for a cozy date night at home.

Why You’ll Love This Recipe

I like this recipe because it strikes a balance between hearty and healthy. The sausage adds richness, the kale brings a boost of vitamins and texture, and the rigatoni ties everything together with a comforting bite. I can easily swap the type of sausage depending on my mood—spicy for a little kick or mild for something more subtle. It’s also a one-pan wonder after boiling the pasta, which makes cleanup much easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Uncooked rigatoni

• Uncooked turkey sausage (any kind)

• Kale, roughly chopped into bite-sized pieces

• Chicken broth

• Black pepper

• Salt

• Shredded Parmesan cheese

Directions

1. I cook the rigatoni in salted water according to the package directions.

2. While the pasta cooks, I remove the sausage from its casing and cook it in a large nonstick skillet over medium heat, breaking it into small pieces, for about 3 minutes.

3. I add the kale and cook, stirring often, until it wilts, about 3 to 5 minutes.

4. I pour in the chicken broth, scraping up the browned bits from the skillet with a wooden spoon, and season with salt and pepper.

5. I cover the skillet, lower the heat, and let the kale simmer until tender, about 5 to 10 minutes.

6. I stir in the cooked rigatoni and let everything heat through. Just before serving, I sprinkle each portion with Parmesan cheese.

Servings and timing

This recipe makes 4 servings, with each serving about 1 ½ cups.

• Prep time: 10 minutes

• Cook time: 15–20 minutes

• Total time: 30 minutes

Variations

I like changing this recipe depending on what I have at home. Sometimes I use spicy Italian sausage for extra flavor, or I swap rigatoni for penne or spaghetti. Adding cherry tomatoes or a splash of cream can make the dish feel even more indulgent. For a lighter option, I use whole wheat pasta.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of chicken broth or water to keep the pasta from drying out and warm it in a skillet over medium heat or in the microwave.

FAQs

Can I use a different type of sausage?

Yes, I often switch between turkey sausage, chicken sausage, or even pork sausage depending on what I’m craving.

What can I substitute for kale?

If I don’t have kale, I like using spinach, Swiss chard, or even broccoli rabe for a slightly bitter edge.

Can I make this dish vegetarian?

I can make it vegetarian by using plant-based sausage and vegetable broth instead of chicken broth.

How do I keep the pasta from sticking when reheating?

I add a little extra broth or even olive oil when reheating so the pasta stays moist and doesn’t clump together.

Can I freeze this dish?

Yes, I can freeze it in airtight containers for up to 2 months. I reheat it on the stove with a splash of broth for the best texture.

Conclusion

Rigatoni with sausage and kale is one of those simple but comforting meals I can count on when I need dinner in a hurry. It’s versatile, packed with flavor, and comes together with minimal effort. I love how it balances hearty sausage, healthy greens, and satisfying pasta, making it a dish I’ll return to again and again.