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easy rigatoni dinner

A simple and delicious rigatoni dish with sausage, kale, and a creamy tomato sauce. Perfect for a weeknight meal or a special occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb rigatoni plus 2 cups reserved pasta water
  • 3 tablespoons olive oil
  • 2 cups chopped fennel or celery
  • 1 large yellow onion chopped
  • 1 lb ground mild Italian sausage
  • 4 cloves garlic minced
  • 1 teaspoon fennel seeds crushed or chopped
  • 0.25 cup tomato paste
  • 1 cup dry white wine or chicken broth
  • 1.25 cups heavy cream
  • 2 cups chopped kale
  • 1 teaspoon salt
  • 0.25 cup freshly grated Parmesan cheese
  • 0.25 teaspoon red pepper flakes

Method
 

Preparation Steps
  1. Cook rigatoni according to package directions in well-salted water. Reserve 2 cups of the starchy water when you drain.
  2. Heat olive oil in a large, deep pot over medium high heat. Add the fennel and onion. Saute until very soft – about 10 minutes. Add the sausage. Cook, breaking into small pieces, until browned all the way through.
  3. Turn the heat down. Add the garlic, fennel seeds, and tomato paste. Sauté until fragrant – about 3 minutes. Add the wine; let it sizzle out. Add the cream; let it come to a low simmer. Stir in the kale. Season with salt.
  4. Toss sauce with the cooked pasta. Add reserved pasta water as needed to thin the sauce. Stir in freshly grated Parmesan cheese. Finish with red pepper flakes and more Parm. Serve with a glass of wine because THIS IS VERY ROMANTIC AND FANCY!

Notes

This recipe is incredibly versatile! Feel free to adjust the spice level by using mild or hot Italian sausage. For a vegetarian option, swap the sausage for mushrooms or plant-based crumbles.