Serves: 4
Time: 35 minutes
Ingredients:
- 12 oz fresh rigatoni pasta*
- 3 cups of arrabiata sauce*
- 1 lb Italian sausage, casings removed
- 6 oz baby kale, roughly chopped
- 8 oz mixed mushrooms, sliced
- 1 cup freshly grated Parmesan cheese
- 3 tablespoons extra virgin olive oil*
- 3 cloves garlic, minced
- Salt and black pepper to taste
- Red pepper flakes (optional)
Directions:
- Cook the pasta: Bring a large pot of salted water to boil. Add fresh rigatoni and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Brown the sausage: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes. Transfer to a plate.
- Sauté the mushrooms: In the same pan, add another tablespoon of olive oil. Add sliced mushrooms and cook until golden brown and their liquid has evaporated, about 5-6 minutes. Season with salt and pepper.
- Add aromatics: Add minced garlic and cook for 30 seconds until fragrant. Return sausage to the pan.
- Build the sauce: Pour in the arrabiata sauce and bring to a simmer. Let it bubble for 2-3 minutes to meld flavors.
- Wilt the kale: Add chopped kale to the pan and stir until wilted, about 2 minutes.
- Combine: Add the drained rigatoni to the pan along with the remaining tablespoon of olive oil. Toss everything together, adding pasta water as needed to create a silky sauce that coats the pasta.
- Finish and serve: Remove from heat and stir in half the Parmesan cheese. Taste and adjust seasoning. Serve immediately topped with remaining Parmesan and a drizzle of olive oil.
*available at Olive This Olive That