Description
This hearty one-pot rigatoni recipe combines crispy bacon, savory Italian sausage, and nutrient-packed kale in a creamy sauce. Cooked together in a single pot, the rigatoni absorbs the rich flavors of the meats, garlic, and Italian seasoning, resulting in a comforting and flavorful pasta dish perfect for an easy weeknight dinner.
Ingredients
Scale
Meats
- 5 strips bacon
- 3 mild Italian sausages
Liquids
- 2 cups water
- 2 (10 fluid ounce) cans chicken broth
- 1 cup heavy/whipping cream
Produce
- 1/2 medium onion, chopped
- 1 large clove garlic, minced
- 3 cups kale, packed, stems removed and torn into bite-size pieces
Dry Goods & Seasonings
- 16 ounces uncooked rigatoni
- 5 dashes Italian seasoning
- Pepper, to taste
Instructions
- Prepare the meats: Using kitchen shears or a knife, cut the bacon into small pieces and add them to a pot. Remove the sausages from their casings by slicing them lengthwise, then break the meat into bite-sized pieces and add to the pot.
- Cook bacon and sausage: Over medium-high heat, cook the bacon and sausage for 10-15 minutes, stirring occasionally until the bacon is crispy and the sausage is browned and all fluid has evaporated. Reduce heat to medium if the frying gets too vigorous.
- Prepare vegetables: While meats cook, chop the onion and remove kale leaves from stems, tearing into bite-sized pieces.
- Add remaining ingredients and boil: Pour in water, chicken broth, heavy cream, onion, garlic, rigatoni, Italian seasoning, and pepper. Increase heat to high and bring to a boil. Once boiling, reduce to medium-high and cook uncovered, stirring occasionally, for about 10 minutes.
- Cook kale and finish pasta: Add the kale to the pot and cook for an additional 10 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced to your liking.
- Serve: Serve immediately, topping with freshly grated parmesan cheese if desired.
Notes
- You can substitute mild Italian sausage with spicy if you prefer a little heat.
- If you want a lighter dish, reduce the cream to 1/2 cup or use half-and-half.
- For a vegetarian version, omit bacon and sausage and use vegetable broth instead of chicken broth.
- Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop with a splash of water or broth.
