Sausage Kale Rigatoni

What you need

• 1 pound sweet or spicy Italian sausage, casings removed
• 8 ounces rigatoni pasta
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chopped kale, stems removed
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

The easy way

1. Bring a large pot of salted water to a boil; cook rigatoni according to package directions until al dente, then drain.
2. In a large Dutch oven, heat olive oil over medium-high heat; add sausage and onion, breaking up the meat, and cook until sausage is browned and cooked through (160°F).
3. Stir in garlic and red pepper flakes; cook for 1 minute until fragrant.
4. Add crushed tomatoes and kale to the pot; simmer uncovered for 10 minutes until kale is tender and sauce has thickened slightly.
5. Fold in the cooked rigatoni; season with salt and pepper, adjusting to taste, and serve hot.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.