Rigatoni with turkey sausage and kale PersonalPoints™ per serving Total Time: 32 min Prep: 12 min Cook: 20 min Serves: 4 Easy

This insanely flavorful sausage and kale pasta recipe comes together in just half an hour and requires eight ingredients, most of which are probably in your pantry and fridge. Here's a tip: After cooking the sausage and kale, be sure to scrape up the browned bits in the bottom of the pan after adding the broth to make a simple sauce that's well seasoned and delicious. Add the cooked pasta to the sauce, top with some shredded Parmesan cheese, and your hearty, satisfying dinner is ready to go. You can also make this dish vegetarian by swapping cannellini beans for the sausage and vegetable broth for the chicken broth.

Ingredients 2 cups uncooked rigatoni ⅛ tsp table salt, or to taste, for cooking pasta 8 oz uncooked turkey sausage, sweet Italian variety 4 cups uncooked kale, roughly chopped into bite-sized pieces 1 cup canned chicken broth ¼ tsp black pepper ¼ tsp table salt ½ cup shredded parmesan cheese, Parmigiano-Reggiano recommended Instructions Cook rigatoni in salted water according to package directions; drain. Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes. Add kale; cook, stirring frequently, until limp, about 3 to 5 minutes. Add broth to the skillet and scrape up browned bits on the bottom of the skillet with a wooden spoon; season with salt and pepper. Cover skillet and reduce heat to low; cook until kale is tender, about 5 to 10 minutes. Stir in rigatoni; heat through. Sprinkle each serving with about 2 tablespoons of cheese before serving. Yields about 1 1/2 cups per serving.

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