Creamy Sausage Kale Rigatoni Pasta: The Ultimate Easy Weeknight Comfort Meal

Creamy Sausage Kale Rigatoni Pasta is the ultimate easy dinner you’ve been searching for this week. It’s versatile enough for a romantic Valentine’s Day dinner or a comforting weeknight meal, offering a delicious way to enjoy pasta with a healthy touch of greens!

For many, pasta is the quintessential comfort food, a warm embrace in a bowl. My partner, for instance, always turns to classic macaroni and cheese or a simple spaghetti with red sauce when he needs a pick-me-up. There’s an undeniable allure to these dishes, a nostalgic pull that transports us back to simpler times.

However, for me, plain spaghetti and sauce often evoke memories of my college days – a time when that was one of the few recipes I knew how to cook. I remember making it repeatedly in my tiny dorm kitchen, fueled by youthful hunger and an aversion to washing more than two dishes. Oh, how much I’ve learned since then!

While I adore all types of pasta, a basic red sauce isn’t always what I crave. My culinary journey has led me to explore new flavors and creative combinations, especially when the weather turns chilly. This creamy rigatoni dish is my latest obsession, particularly perfect for the cold Colorado days we’ve been experiencing.

This dish is a symphony of flavors and textures: warm, comforting rigatoni paired with savory, often spicy, sausage and vibrant, wilted kale. It’s a clever way to incorporate your greens and a good source of protein, all brought together by a lusciously creamy sauce finished with a bright hint of lemon. Trust me, it’s absolutely phenomenal.

Must-Have Kitchen Tools for This Recipe

Having the right tools can make all the difference in the kitchen, turning cooking from a chore into a joy. For a hearty pasta dish like this creamy sausage kale rigatoni, there are a few essential pieces of equipment that will truly enhance your cooking experience and the final result.

I highly recommend using a Dutch oven for preparing this dish. Its heavy bottom ensures even heat distribution, preventing hot spots and allowing for uniform cooking of your pasta, sausage, and sauce. The high sides also make it perfect for containing all the ingredients, especially when you’re stirring in the kale and folding in the cooked rigatoni. Plus, they look absolutely stunning on any stovetop or table – the beautiful grey color in my photos is a personal favorite!

You’ll also need a reliable set of measuring cups and spoons to accurately portion out all your ingredients, from the heavy cream to the red pepper flakes. A sharp chef’s knife and a sturdy cutting board are indispensable for efficiently chopping the onion and kale, and for removing the casings from the Italian sausage. Safety first in the kitchen!

A good wooden spoon or spatula is crucial for stirring ingredients and, most importantly, for deglazing the pan after cooking the sausage. Scraping up those flavorful browned bits from the bottom of the pot with a splash of wine adds incredible depth to your sauce. Finally, for that perfect touch of citrus, a microplane zester is ideal for finely grating lemon zest and Parmesan cheese, ensuring maximum flavor distribution throughout your dish.

Craving more comforting pasta dishes? Explore these delightful options: Chicken Parmesan Pasta Skillet | Instant Pot Bolognese | Curry Tomato Tortellini Soup | Kale, Tomato, and Lemon Magic Pasta

Here’s How To Make This Creamy Rigatoni Pasta Dish

Creating this delicious Creamy Sausage Kale Rigatoni is straightforward, even for a beginner cook. Each step builds on the last, ensuring a depth of flavor that will impress without requiring hours in the kitchen. Let’s walk through it.

Cook the Pasta Perfectly

The first step is to cook your rigatoni. Bring a large pot of generously salted water to a rolling boil. Adding salt at this stage seasons the pasta from the inside out, making a huge difference in the final taste of your dish. Cook the rigatoni according to the package directions until it’s al dente – that means tender but still with a slight bite. This texture is ideal as the pasta will continue to cook slightly when it’s mixed with the hot sauce. Remember this crucial tip: before draining, reserve about 2 cups of the starchy pasta water. This liquid gold is vital for adjusting the consistency of your sauce later, helping it to bind beautifully with the pasta.

Sauté Onion and Brown Sausage

Next, in your Dutch oven or large skillet, heat the olive oil over medium-high heat. Once shimmering, add the chopped onion and cook until it softens and becomes translucent, which usually takes about 7 to 10 minutes. This slow sautéing process brings out the natural sweetness of the onion, forming a flavorful base for the dish. Then, stir in the minced garlic and cook for just 30 seconds until it becomes fragrant – be careful not to burn it, as burnt garlic can taste bitter. Immediately add your Italian sausage (with casings removed) and cook until it’s fully browned and cooked through, breaking it up into smaller pieces with your spoon as it cooks. Ensure the sausage develops a nice sear; those browned bits add incredible depth and savoriness to the sauce.

Craft the Creamy Sauce

After the sausage is browned, reduce the heat to medium and stir in the red pepper flakes. This is where you can adjust the heat to your preference. Pour in the dry white wine (or chicken broth) to deglaze the pan, scraping up all those delicious browned bits from the bottom. This step is crucial for unlocking maximum flavor. Once the wine has reduced slightly, stir in the heavy cream and bring the mixture to a gentle simmer, cooking for about 3 minutes, stirring occasionally. The sauce will begin to thicken and become rich and smooth. Then, add the roughly chopped Tuscan kale and lemon zest. The kale will wilt down beautifully in the warm sauce, adding a tender texture and a nutritional boost. Season with salt and freshly ground pepper to taste. Don’t be shy about tasting it at this stage – you might find the recipe amounts are spot on, or you might prefer a little more seasoning. (Does that sound like I’m bragging? Haha!)

Finish and Serve

Finally, it’s time to bring everything together. Add the cooked rigatoni to the creamy sauce in the Dutch oven, tossing gently to ensure every piece is thoroughly coated. If the sauce appears too thick, gradually add some of the reserved pasta water, a splash at a time, until you reach your desired consistency. The pasta water’s starch helps to emulsify the sauce, making it even creamier. Stir in the fresh lemon juice and a generous half-cup of freshly grated Parmesan cheese. The lemon juice brightens the rich sauce, cutting through the creaminess, while the Parmesan adds a salty, umami depth. Serve immediately in warm bowls, with an extra sprinkle of Parmesan cheese on top – because you can never have too much Parmesan!

Need inspiration for dinner this week? Check out my Main Dishes recipe page for some tasty ideas.

Frequently Asked Questions

Cooking can sometimes bring up a few questions, especially when you’re trying a new recipe. Here are some common queries about this Creamy Sausage Kale Rigatoni Pasta, along with helpful answers to ensure your dish turns out perfectly every time.

Do I need to drain the fat after cooking the sausage?

For this recipe, generally no. Italian sausage, whether sweet or hot, isn’t typically excessively fatty, meaning you won’t end up with a large pool of grease in your pan. The small amount of rendered fat actually adds wonderful flavor to the dish and helps to carry the aromatics. If, however, you find a significant amount of excess fat (which might happen with some brands or types of sausage), you can certainly drain a portion of it, leaving just a tablespoon or two behind to build your sauce base.

How can I make this pasta spicier?

If you love a kick, increasing the spice level is easy! The simplest way is to add more red pepper flakes. I recommend incorporating them gradually, about 1/4 teaspoon at a time, into the sauce after the sausage has cooked but before you add the pasta. Taste the sauce after each addition until it reaches your desired level of heat. You could also use a hot Italian sausage variety if you haven’t already, or even add a pinch of cayenne pepper for a different kind of warmth.

What pairs well with Creamy Sausage Kale Rigatoni?

This rich and flavorful pasta dish pairs wonderfully with a few simple sides. A crisp green salad with a light vinaigrette offers a refreshing contrast. Crusty garlic bread or a warm baguette is perfect for soaking up every last bit of that delicious creamy sauce. For drinks, a light-bodied red wine like a Pinot Noir or a crisp white wine such as Pinot Grigio would complement the flavors beautifully. Non-alcoholic options include sparkling water with lemon or a simple iced tea.

Can I store and reheat leftovers?

Absolutely! This pasta makes fantastic leftovers. Store any remaining rigatoni in an airtight container in the refrigerator for up to 3-4 days. When reheating, you might find the sauce has thickened quite a bit. To restore its creamy consistency, gently reheat it on the stovetop over medium-low heat, adding a splash of chicken broth, milk, or even a little extra reserved pasta water until it reaches your desired sauciness. You can also reheat individual portions in the microwave, stirring halfway through and adding liquid as needed.

Essential Tips and Variations

To make this Creamy Sausage Kale Rigatoni truly your own, here are a few extra tips and ideas for customization:

• Sausage Choice: I love using spicy hot Italian sausage for an extra kick, which complements the creamy sauce beautifully. However, if you prefer a milder flavor profile, sweet Italian sausage works just as wonderfully and creates a more family-friendly dish. You could also try chicken or turkey Italian sausage for a leaner option.
• Dairy-Free Option: If you’re avoiding dairy, you can substitute the heavy cream with full-fat coconut milk or unsweetened almond milk. Keep in mind that the sauce’s texture will be slightly thinner, and the flavor profile will shift a bit, especially with coconut milk adding a subtle sweetness. Always taste and adjust seasonings accordingly.
• Greens Galore: While kale is fantastic here, feel free to experiment with other leafy greens. Spinach wilts very quickly and can be added at the very end. Swiss chard or collard greens would also work, though they might require a bit more cooking time to become tender.
• Pasta Perfection: Rigatoni is excellent for catching all that rich sauce, but other pasta shapes can also be used. Penne, ziti, or even a larger shell pasta would be great alternatives. Choose a pasta with ridges or crevices to ensure the creamy sauce clings to every bite.
• Add More Vegetables: Want to boost the veggie content even further? Sliced mushrooms, diced bell peppers, or even sun-dried tomatoes could be added alongside the onion to sauté and bring additional flavor and nutrients.
• Herb Power: Fresh herbs always elevate a dish. A sprinkle of fresh parsley or basil just before serving adds a burst of freshness and color.
• Nutty Crunch: For a delightful texture contrast, consider topping individual servings with toasted pine nuts or a sprinkle of toasted breadcrumbs.

If you need another easy pasta for a weeknight, try this bucatini cacio e pepe with roasted broccoli or this chicken parmesan pasta skillet!

Creamy Sausage Kale Rigatoni Pasta

The creamy sauce with wilted kale and flavorful spicy sausage makes this rigatoni incredibly flavorful and satisfying!

Prep Time:
10 minutes mins

Cook Time:
40 minutes mins

Total Time:
50 minutes mins

4.4 from 8 votes

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Equipment

• Fine Mesh Strainers / Microplane Zester
• Wooden Spoon & Scraper
• Dutch Oven
• Large Pot
• Chef’s Knife and Cutting Board
• Measuring Cups and Spoons

Ingredients

• 1 lb rigatoni pasta (plus 2 cups reserved pasta water)
• 3 tablespoons olive oil
• 1 large onion chopped
• 4 garlic cloves minced
• 1 lb sweet or hot Italian sausage (casings removed)
• 1/2 teaspoon red pepper flakes (or to taste)
• 1 bunch Tuscan kale (roughly chopped, stems removed)
• Salt and freshly ground pepper to taste
• 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc, or chicken broth)
• 1 1/2 cups heavy cream
• Juice and zest of one lemon
• 1/2 cup freshly grated Parmesan cheese (plus more for serving)

Instructions

• Prepare the Rigatoni: Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook according to the package directions until al dente.
• Reserve Pasta Water: Before draining the pasta, carefully scoop out and reserve 2 cups of the starchy pasta water. Then, drain the pasta and set aside.
• Cook Aromatics: In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 7 to 10 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
• Brown the Sausage: Add the Italian sausage (casings removed) to the pot. Cook, breaking it up with a wooden spoon, until it is fully browned and cooked through. Reduce the heat to medium-low and stir in the red pepper flakes.
• Deglaze and Simmer Sauce: Pour in the dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom of the pot with your spoon. Bring to a simmer and let the liquid reduce slightly. Stir in the heavy cream and bring the mixture back to a gentle simmer. Cook for 3 minutes, stirring occasionally, until the sauce slightly thickens.
• Add Kale and Season: Add the chopped kale and lemon zest to the sauce. Cook, stirring, until the kale has wilted and is tender, about 5 minutes. Season the sauce generously with salt and freshly ground pepper to taste. Adjust as needed.
• Combine Pasta and Sauce: Add the cooked rigatoni pasta to the Dutch oven with the sauce. Toss well to ensure the pasta is fully coated. If the sauce is too thick for your liking, gradually add some of the reserved pasta water, a splash at a time, until it reaches your desired consistency.
• Finish with Cheese and Lemon: Stir in the freshly grated Parmesan cheese and the fresh lemon juice.
• Serve: Serve the creamy sausage kale rigatoni pasta immediately, garnished with additional Parmesan cheese and a lemon wedge, if desired. Enjoy!

Cuisine:
Italian

Category:
Pasta, Main Dish