Rigatoni with Luganiga Sausage and Kale

I’ve posted other versions of pasta with kale for you but this version is slightly different.  I’m using Luganiga sausage instead of regular pork sausage.  It’s sweeter and more delicate than regular Italian sausage.  Because of its sweetness I used shallots, rather than garlic to add some aromatic flavor to it.

Also, I’ve grated ricotta salata over the finished dish (because I have it), which gives a wonderful dairy richness to the flavors of the pasta and the greens.  It’s a wonderful cheese to use as a grating cheese on many different varieties of pasta. 

Rigatoni with Luganiga Sausage and Kale

serves 4

1 lb luganiga sausage, lightly browned and cut into 1″ links

1 bunch kale (about 1 1/2 lbs), cleaned, cut into 1″ ribbons, blanched for 5 minutes in salted boiling water, then drained

1 shallot finely diced

1 cup chicken broth

6 tbls olive oil

salt and pepper to taste

ricotta salata for grating

While rigatoni are boiling, place shallots and 2 tbls olive oil in saute pan large enough to hold pasta and slowly brown for about 3 minutes.  Add sausage pieces and continue sauteing for a few minutes.  Add chicken broth and cooked kale and continue to simmer uncovered until the pasta is cooked.

Toss cooked pasta to sausage mixture and drizzle with 2 more tablespoons olive oil.  Taste and adjust for salt and pepper.  Saute for a minute or so, then turn into heated bowl and drizzle with 2 additional tablespoons olive oil.  Grate ricotta salata over the top and serve.

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