Sausage, Kale and Cranberry Pasta Recipe

Name: Sausage, Kale and Cranberry Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Boil a large pot of water for the pasta.
2
Add rigatoni and salt and cook to al dente or with a bite to it.
3
Drain and reserve 2 ladles of pasta water.
4
While pasta cooks, heat extra-virgin olive oil in a large deep skillet over medium-high heat.
5
Add sausage, brown and crumble it, then add garlic and onions and cook until tender 5 to 6 minutes.
6
Add cranberry sauce and wine and stir to combine then reduce a minute.
7
Add kale in bunches and stir to wilt down.
8
Add the reserved pasta water.
9
Season the dish with salt, pepper, and nutmeg to taste.
10
Add pasta to the pan with sausage and kale.
11
Top pasta with cheese and toss with kale mixture to combine.
12
Serve immediately with extra cheese for topping.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound rigatoni, Salt, 2 tablespoons extra-virgin olive oil, 2 turns of the pan, 1/2 pound hot bulk Italian sausage, and more.

Yes, Sausage, Kale and Cranberry Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage, Kale and Cranberry Pasta

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