Creamy Rigatoni with Fennel Sausage and Tuscan Kale

1

Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions for al dente, reserving 1/2 cup of pasta water before draining.

2

While the water heats, heat olive oil in a large skillet over medium-high heat. Add the sausage meat, breaking it up with a wooden spoon, and cook until browned and cooked through (about 6-8 minutes).

3

Reduce heat to medium. Add the minced garlic and red pepper flakes to the sausage, sautéing for 1 minute until fragrant.

4

Add the chopped kale and chicken broth to the skillet. Cover and let steam for 3-4 minutes until the kale is wilted and tender.

5

Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 3-4 minutes until the sauce slightly thickens.

6

Add the cooked rigatoni, grated Parmesan cheese, and lemon zest to the skillet. Toss vigorously to coat the pasta.

7

If the sauce is too thick, add the reserved pasta water a tablespoon at a time until it reaches a glossy consistency. Season with salt and black pepper before serving.