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Easy Weeknight: Rigatoni with Sausage

Dress up some amazing Trenchers rigatoni with this easy sausage and cream sauce.


2 T olive oil
1 onion, chopped
2 cloves garlic, minced
3 stalks kale, destemmed and chopped
salt and red pepper flakes, to taste
1 package Italian sweet or hot sausage, or ground turkey sausage (crumbled walnuts and a little sage salt make a tasty veggie alternative)
2 cups ugly or arrabiata sauce
1 cup chopped cherry tomatoes
1/2 t oregano 
1/2 cup cream
grated gouda, to taste

Warm the olive oil in a cast iron pot, and set a large pan of water on to boil for the pasta.

Add the onion to the olive oil, along with a some salt and red chili flakes.

While the onion softens,  prepare the sausage by removing the casings and roughly chopping the meat, or opt for the ground turkey sausage.

Put a pot of water on to boil for the pasta.

Add the garlic, sausage and kale to the onion, and cook, stirring frequently, until the meat is evenly browned.

Once the sausage has cooked completely, spoon out any extra fat.
Add the sauce, cherry tomatoes and oregano.
Let simmer for about 5 minutes, while the pasta cooks.
When the cherry tomatoes have broken down, add the cream and some torn fresh basil if it's in season.
Drain the pasta well, and pour into the sauce.
Add a handful of grated gouda, mix, and enjoy with some crusty bread.