Spicy Sausage & Kale Rigatoni

• Onion(1)
• Garlic(3 cloves)
• Olive oil(1 tbsp)
• Italian Sausage(400 g)
• Tomato paste(2¼ tbsp)
• Canned tomatoes(400 g)
• Chili flakes(2 tsp)
• Dried Oregano(1 tsp)
• Rigatoni(360 g)
• Kale(160 g)
• Cream(120 ml)
• Parmesan(70 g)
• Salt(1 tsp)
• Black pepper(¾ tsp)

Method

1. 1

   Prep your veg: finely chop {Onion}, finely chop {Garlic}, and strip {Kale} from any tough stems, then slice into ribbons.

   ~10 min

2. 2

   Heat {Olive oil} in a wide deep pan over medium-high heat. Add {Pork sausage} and cook, breaking it up, until browned and the fat renders.

   ~6 min

3. 3

   Stir in {Onion} and cook until softened. Add {Garlic}, {Oregano}, and {Chili flakes} and cook just until fragrant.

   ~5 min

4. 4

   Add {Tomato paste} and cook, stirring, until it darkens slightly and sticks to the pan a bit. Pour in {Canned tomatoes} and {Water}, then season with {Salt} and {Black pepper}. Bring to a strong simmer.

   ~4 min

5. 5

   Stir in {Rigatoni}. Reduce heat to medium and simmer, stirring often to prevent sticking, until the pasta is al dente and the sauce is thick and glossy. If it tightens too fast, add a splash of water from the remaining sauce in the pan.

   ~12 min

6. 6

   Stir in {Kale} and cook until wilted and tender. Turn heat to low, then stir in {Cream} and most of the {Parmesan} until the sauce turns rich, creamy, and clingy. Serve topped with the remaining Parmesan.

   ~3 min