Sausage, Kale and Cranberry Pasta

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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  • 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


Step 1

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.

Step 2

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.

Step 3

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.

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