Season Stepp with Charleston Cooks creates a meal that you can cook tonight without the hassle!
Rigatoni with Spicy Sausage, Kale, and Ricotta
12 ounces hot Italian sausage, casings removed
2 cloves garlic, pressed or peeled and grated
1/4 teaspoon crushed red pepper flakes
1 bell pepper: ribs and seeds removed; thinly sliced
1 cup chicken stock
1 bunch kale, stems removed and leaves roughly torn
1 pound rigatoni, cooked to al dente and 1/2 cup pasta water reserved
2/3 cup ricotta cheese
1/2 cup grated parmesan cheese
In a large sauté pan, add the sausage and cook over medium heat, turning once, until the sausage is crispy and the fat is rendered, about 10 minutes.
Add the bell pepper and stir to coat with the sausage.Cook until slightly softened, about 4 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Add chicken stock and kale.Bring to a simmer and cook until kale is tender and liquid has reduced by two-thirds, about 5-10 minutes.
Add the rigatoni and ricottato the pan and toss gently to coat, adding some of the reserved pasta water as necessary to slightly loosen the sauce.Transfer to individual bowls, and sprinkle with the parmesan cheese.