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Date Night Rigatoni with Sausage, Kale, and Creamy Tomato Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 97 reviews
  • Author: Lauren
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Description

Date Night Rigatoni is a rich and flavorful pasta dish featuring rigatoni tossed in a creamy tomato sauce with mild Italian sausage, sautéed fennel, kale, and aromatic spices. Finished with Parmesan cheese and a hint of red pepper flakes, this romantic and hearty meal is perfect for a special dinner.


Ingredients

Scale

Pasta

  • 1 lb. rigatoni
  • 2 cups reserved pasta water

Sauce

  • 3 tablespoons olive oil
  • 2 cups chopped fennel or celery
  • 1 large yellow onion, chopped
  • 1 lb. ground mild Italian sausage
  • 4 cloves garlic, minced
  • 1 teaspoon fennel seeds, crushed or chopped
  • 1/4 cup tomato paste
  • 1 cup dry white wine or chicken broth
  • 1 1/4 cups heavy cream
  • 2 cups chopped kale
  • 1 teaspoon salt
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes


Instructions

  1. Cook Pasta: Cook rigatoni according to package directions in well-salted water. Once cooked, reserve 2 cups of the starchy pasta water before draining the rigatoni.
  2. Sauté Vegetables: Heat olive oil in a large, deep pot over medium-high heat. Add the chopped fennel and onion and sauté until very soft, about 10 minutes.
  3. Cook Sausage: Add the ground mild Italian sausage to the pot. Cook it thoroughly, breaking it into small pieces as it browns evenly throughout.
  4. Add Seasonings and Tomato Paste: Reduce heat to low. Stir in the minced garlic, crushed fennel seeds, and tomato paste. Sauté the mixture until fragrant, approximately 3 minutes.
  5. Deglaze and Simmer: Pour in the white wine (or chicken broth) and allow it to sizzle and reduce slightly. Then add the heavy cream and bring the sauce to a low simmer.
  6. Add Kale and Season: Stir the chopped kale into the cream sauce. Season with salt and allow the kale to soften in the simmering sauce.
  7. Combine Pasta and Sauce: Toss the cooked rigatoni with the sauce. If needed, add reserved pasta water in small increments to thin the sauce to desired consistency.
  8. Finish with Cheese and Spice: Stir in the freshly grated Parmesan cheese. Sprinkle red pepper flakes over the top and add more Parmesan if desired before serving.
  9. Serve: Plate the pasta and serve immediately, suggested with a glass of white wine for a romantic touch.

Notes

  • Using fennel adds a sweet, aromatic flavor but celery can be substituted if preferred.
  • Choosing mild Italian sausage keeps the dish balanced and approachable, but spicy sausage can be used for more heat.
  • Reserve pasta water is crucial for adjusting the sauce consistency.
  • Red pepper flakes add a subtle heat; adjust the amount based on your spice tolerance.
  • This dish pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
  • Perfect for an elegant date night dinner that feels indulgent yet is easy to prepare.

Nutrition

  • Serving Size: 1 serving
  • Calories: 636
  • Sugar: 6.2 g
  • Sodium: 933 mg
  • Fat: 30.2 g
  • Saturated Fat: 11.8 g
  • Unsaturated Fat: 17.7 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 65 g
  • Fiber: 3.6 g
  • Protein: 23.5 g
  • Cholesterol: 71 mg