Spicy Rigatoni with Sausage and Kale

Turn up the heat on your weeknight dinner with this Spicy Rigatoni with Sausage and Kale from @playswellwithbutter. Tender rigatoni pasta is tossed in a rich, zesty tomato sauce, loaded with flavorful Italian sausage and vibrant, leafy kale. Each bite packs the perfect punch of spice and comfort, balanced with a touch of creaminess. This easy, one-pan dish is guaranteed to become a family favorite—hearty, satisfying, and bursting with bold flavors. Serve it up with a sprinkle of parmesan and enjoy a restaurant-worthy meal right at home!

Ingredients

12 ounces DeLallo Rigatoni or short cut pasta of choice

2 tablespoons DeLallo Extra Virgin Olive Oil

1 pound spicy Italian sausage (can sub mild or sweet)

1 large shallot (or ½ small yellow onion), finely diced

5 ounces kale, destemmed and roughly chopped (approx. 2–3 cups packed)

6 cloves garlic, finely chopped or grated

1-2 tablespoons DeLallo Crushed Calabrian Chili Peppers, (or up to 2 teaspoons crushed red pepper flakes)

1 (4.6-ounce) tube DeLallo Tomato Paste

½ cup vodka

1 cup heavy cream

1/2 cup finely grated DeLallo Parmigiano Reggiano

Kosher salt and ground black pepper, to season

Directions

Bring a large pot of water to a boil. Once boiling, generously season with salt. Add the pasta and cook, stirring occasionally to prevent sticking, to al dente according to package directions. Carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do not rinse.

As the water comes to a boil, start the sauce. Heat the olive oil in a large skillet (stainless or cast iron preferred) over medium heat. Add the sausage and shallot, seasoning with a pinch of salt. Cook, breaking the sausage into small crumbles, until browned and the shallot is golden, 5–7 minutes. Stir in the kale.

Stir the garlic and Calabrian chilis into the sausage mixture. Cook 1-2 minutes longer, until fragrant. Reduce the heat to medium-low. Add the tomato paste to the skillet, stirring to coat the aromatics. Cook 10-12 minutes, stirring occasionally, until the mixture darkens slightly.

Slowly pour in the vodka, while using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and grated parmesan. Reduce heat to maintain a gentle simmer. Taste and adjust seasonings as needed.

Add the cooked pasta to the sauce. Toss to combine well—the sauce should evenly coat the pasta. Adjust as needed: add a splash of reserved pasta water if the sauce is too thick, or stir in more parmesan if it’s too thin. Simmer 1-2 minutes longer, then remove from the heat.

Divide the spicy rigatoni into individual bowls, topping with additional grated parmesan and finely chopped fresh basil or parsley as desired. Serve immediately.