Rigatoni with Easy Kale Sauce
If you’re looking for a quick, nutritious, and utterly delicious pasta dish, look no further than this Rigatoni with Easy Kale Sauce. This recipe combines the hearty texture of rigatoni with a vibrant, flavorful kale sauce that’s both simple and satisfying. Perfect for a weeknight dinner or a cozy weekend meal, this dish will impress your family and friends while keeping your cooking stress-free.
Why You’ll Love This Recipe
This Rigatoni with Easy Kale Sauce is not only delicious but also packed with nutrients. Kale is one of the healthiest greens you can eat, providing vitamins A, C, and K, as well as a good dose of calcium and antioxidants. The addition of garlic and crushed red pepper flakes gives the sauce a hint of warmth and spice, making it an irresistible choice. Plus, this recipe is a breeze to prepare, taking less than 30 minutes from start to finish!
Ingredient Checklist
To create this delightful pasta dish, gather the following ingredients:
- 2 garlic cloves, peeled and smashed
- ¼ cup extra virgin olive oil
- Pinch of crushed red pepper flakes
- 1 pound kale, ribs removed and chopped
- 1 pound rigatoni (or any other pasta)
- Zest of 1 lemon
- 1 teaspoon fresh lemon juice, plus more to taste
- ½ cup freshly grated Parmesan cheese, plus more for sprinkling
- Freshly ground black pepper, for serving
Before You Start: Equipment
Before diving into the cooking process, ensure you have the following equipment on hand:
- Large pot for boiling pasta
- Large skillet for making the sauce
- Colander for draining pasta
- Wooden spoon or spatula for mixing
- Microplane or grater for lemon zest
- Measuring cups and spoons
Rigatoni with Easy Kale Sauce: How It’s Done
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander.
Step 2: Prepare the Kale Sauce
While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the smashed garlic cloves and crushed red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.
Step 3: Add the Kale
Add the chopped kale to the skillet with the garlic and olive oil. Toss to coat the kale with the oil and cook for about 5-7 minutes, stirring occasionally, until the kale is wilted and tender.
Step 4: Combine Pasta and Sauce
Once the kale is cooked, add the drained rigatoni to the skillet. Toss everything together, adding a splash of the reserved pasta water to help combine the sauce with the pasta. Stir in the lemon zest and lemon juice, mixing until well combined.
Step 5: Finishing Touches
Remove the skillet from heat and stir in the freshly grated Parmesan cheese. Taste and adjust seasoning with more lemon juice, salt, and freshly ground black pepper as desired. Serve hot, garnished with extra Parmesan and a sprinkle of black pepper.
Budget & Availability Swaps
If you’re looking to adapt this recipe based on your pantry or budget, consider the following swaps:
- Use any type of pasta you have on hand, such as penne or fusilli.
- Substitute spinach or Swiss chard for the kale if that’s what you have available.
- For a vegan option, replace Parmesan cheese with nutritional yeast.
- Use red pepper flakes or skip them entirely if you prefer a milder dish.
Mistakes Even Pros Make
When making Rigatoni with Easy Kale Sauce, even seasoned cooks can stumble into a few common pitfalls:
- Overcooking the pasta: Always check for al dente for the best texture.
- Not reserving pasta water: This starchy water is essential for creating a luscious sauce.
- Burning the garlic: Keep an eye on it! Garlic can turn bitter if cooked too long.
- Skipping seasoning: Taste your dish as you go to ensure it’s flavorful.
Cooling, Storing & Rewarming
If you find yourself with leftovers (which is rare because it’s so good), here’s how to store and reheat your Rigatoni with Easy Kale Sauce:
- Let the pasta cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days.
- To reheat, add a splash of water or olive oil to the pasta and warm it in a skillet over low heat, stirring occasionally until heated through.
Quick Q&A
Can I use frozen kale instead of fresh?
Yes! Frozen kale can be a great time-saver. Just make sure to thaw and drain it well before adding it to the skillet.
How can I make this dish spicier?
Feel free to add more crushed red pepper flakes or even some chopped fresh chili peppers for an extra kick!
What can I serve with this pasta?
This dish pairs wonderfully with a simple green salad or crusty bread to soak up the delicious sauce.
Can I make this ahead of time?
While this pasta is best served fresh, you can prepare the kale sauce in advance. Just reheat it and toss it with freshly cooked pasta when you’re ready to eat.
Make It Tonight
Now that you have all the tips and steps for creating your own Rigatoni with Easy Kale Sauce, there’s no reason to wait. This dish is not only easy to whip up but also a great way to enjoy a nutritious meal without spending hours in the kitchen. Your taste buds will thank you, and your family will be asking for seconds!
In summary, Rigatoni with Easy Kale Sauce is a simple yet satisfying meal that checks all the boxes for flavor, nutrition, and convenience. So grab your ingredients, invite some loved ones to the table, and enjoy a delightful pasta night!
Rigatoni with Easy Kale Sauce
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander.
- While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the smashed garlic cloves and crushed red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.
- Add the chopped kale to the skillet with the garlic and olive oil. Toss to coat the kale with the oil and cook for about 5-7 minutes, stirring occasionally, until the kale is wilted and tender.
- Once the kale is cooked, add the drained rigatoni to the skillet. Toss everything together, adding a splash of the reserved pasta water to help combine the sauce with the pasta. Stir in the lemon zest and lemon juice, mixing until well combined.
- Remove the skillet from heat and stir in the freshly grated Parmesan cheese. Taste and adjust seasoning with more lemon juice, salt, and freshly ground black pepper as desired. Serve hot, garnished with extra Parmesan and a sprinkle of black pepper.
Notes
- Try substituting spinach or Swiss chard for the kale if desired.
- For a vegan version, swap Parmesan cheese for nutritional yeast.
- Always reserve pasta water for a creamier sauce consistency.
