Spicy Sausage & Kale Rigatoni

Ingredients

• 150 g Onion
• 12 g Garlic
• 15 ml Olive oil
• 400 g Pork sausage
• 35 g Tomato paste
• 400 g Canned tomatoes
• 3 g Chili flakes
• 2 g Oregano
• 650 ml Water
• 360 g Rigatoni
• 160 g Kale
• 120 ml Cream
• 70 g Parmesan
• 6 g Salt
• 2 g Black pepper

Method

1. 1

   Prep: finely chop the Onion. Finely chop the Garlic. Strip Kale leaves from tough stems and thinly slice the leaves into ribbons. Grate the Parmesan.

2. 2

   Heat Olive oil in a large deep pan over medium-high heat. Add Pork sausage and break it into irregular bite-size chunks. Cook until browned in spots and mostly cooked through.

3. 3

   Add Onion and cook until softened. Stir in Garlic, Chili flakes, Oregano, Salt, and Black pepper for 30–60 seconds until fragrant.

4. 4

   Stir in Tomato paste for 1 minute to darken slightly. Add Canned tomatoes and Water, scraping up any browned bits. Bring to a strong simmer.

5. 5

   Add Rigatoni and keep at an active simmer, stirring often so the pasta doesn’t stick. Cook until rigatoni is al dente and the sauce has reduced to a thick, glossy coat that clings to the pasta. Add a splash more Water only if the pan looks dry before the pasta is done.

6. 6

   Stir in Kale and cook until wilted. Turn heat to low and stir in Cream and Parmesan until the sauce turns rich and cohesive. Taste and adjust Salt, Black pepper, and Chili flakes if you want it hotter.