I made this simple supper the other night. I loved that it has super healthy kale in it and the addition of beans was an interesting but yummy twist. It also made for great leftovers!
Kale & Sausage Ragu from Rachel Ray Magazine
Ingredients
- 1 pound rigatoni
- 1/2 pound italian sausage
- 1 cup sliced shallots
- 12 cups stemmed kale ribbons
- 1/2 cup white wine
- 1 15 ounce can pink beans
- 1 lemon
- 1/2 cup grated parmesan
Directions
- Cook pasta; drain, reserving 1 cup water. Brown sausage in skillet; reserve. Add shallots; cook 2 minutes. Add kale, wine and 1 cup water; simmer 15 minutes. Stir in pasta, beans, 1 tbsp. lemon juice, sausage, cheese and 3/4 cup cooking water. Top with extra cheese and lemon zest.
Serves 6
Recent Comments