4 cups kale, roughly chopped into bite sized pieces
1 cup canned chicken broth
1/4 tsp black pepper
1/4 tsp salt
1/2 cup shredded parmesan cheese
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Let's Make It
Cook rigatoni in salted water according to package directions. Meanwhile, remove sausage from casing and cook in large non-stick skillet over medium heat, breaking up sausage as it cooks, about 3 min. Add kale, cook stirring frequently, until limp, about 3 to 5 min.
Add broth to skillet and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper. Cover skillet and reduce heat to low, cook until kale is tender, about 5-10 min.
Stir in rigatoni, heat through. Sprinkle each serving with about 2 Tbsp. of cheese before serving.