Sausage, Kale and Cranberry Pasta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1173
- Total Fat
- 52
- Saturated Fat
- 18
- Carbohydrates
- 124
- Dietary Fiber
- 10
- Sugar
- 28
- Protein
- 46
- Cholesterol
- 112
- Sodium
- 1263
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1 pound rigatoni
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 pound hot bulk Italian sausage
1/2 pound sweet bulk Italian sausage
3 cloves garlic, chopped
1 medium red onion, thinly sliced
3/4 cup whole berry cranberry sauce
3/4 cup dry red wine, eyeball it
1 1/4 pounds kale, stems removed and chopped
Black pepper
1/8 to 1/4 teaspoon nutmeg, to your taste
3/4 cup Romano cheese, 3 generous handfuls, plus some to pass at the table
Directions
- Boil a large pot of water for the pasta. Add rigatoni and salt and cook to al dente or with a bite to it. Drain and reserve 2 ladles of pasta water.
- While pasta cooks, heat extra-virgin olive oil in a large deep skillet over medium-high heat. Add sausage, brown and crumble it, then add garlic and onions and cook until tender 5 to 6 minutes. Add cranberry sauce and wine and stir to combine then reduce a minute. Add kale in bunches and stir to wilt down. Add the reserved pasta water. Season the dish with salt, pepper, and nutmeg to taste.
- Add pasta to the pan with sausage and kale. Top pasta with cheese and toss with kale mixture to combine. Serve immediately with extra cheese for topping.