Rigatoni crémeux aux saucisses et au chou kale

Ingrédients

• 1 lb rigatoni pasta
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 lb ground sausage
• 4 garlic cloves, finely minced
• 2 generous handfuls of roughly chopped kale
• kosher salt
• fresh cracked black pepper
• 1 teaspoon crushed red pepper flakes
• 1 cup chicken broth
• 1/2 cup heavy whipping cream
• 1 (8-ounce) bag shredded mozzarella cheese, about 2 cups

Préparation

1. 1

   In a large stockpot, cook pasta according to package directions, al dente.

2. 2

   On a separate burner, in a large pot/dutch oven, heat butter/olive oil over medium-high heat.

3. 3

   Once hot, add in sausage and cook until browned, breaking up meat with wooden spatula; about 5 minutes. Add in garlic and kale. Continue cooking until kale wilts down a bit, about 2-3 min.

4. 4

   Season mixture with salt/black pepper, to taste, and crush red pepper flakes.

5. 5

   Drain pasta and add into sausage mixture pot. Pour in broth and cream, and stir to combine.

6. 6

   Sprinkle in cheese and continue stirring until cheese has melted. Serve warm and enjoy!