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Homemade Rigatoni with Easy Kale Sauce photo
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Rigatoni with Easy Kale Sauce

A bright, creamy kale sauce tossed with rigatoni makes a fast, comforting weeknight pasta.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 garlic cloves peeled and smashed
  • 1/4 cup extra virgin olive oil
  • pinch crushed red pepper flakes
  • 1 pound kale ribs removed
  • 3/4 pound rigatoni (or any other pasta)
  • 1/2 teaspoon lemon zest zest of 1/2 lemon
  • 1 teaspoon fresh lemon juice plus more to taste
  • 1/2 cup freshly grated Parmesan cheese plus more for sprinkling
  • freshly ground black pepper for serving

Instructions

  • Bring a large pot of salted water to a rolling boil.
  • While the water heats, add the smashed garlic, olive oil, and crushed red pepper flakes to a small saucepan over medium heat.
  • When the garlic begins to sizzle, lower the heat to medium-low and cook until the garlic is light golden, about 5 minutes; then transfer the garlic and oil to a blender.
  • Add the kale to the boiling water and cook until just tender, about 5 minutes.
  • Using tongs, transfer the cooked kale (it can be wet) to the blender with the garlic and oil.
  • Add the rigatoni to the boiling water and cook until al dente according to package instructions; reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot.
  • Add a splash of the reserved pasta water to the blender along with the lemon zest and 1 teaspoon lemon juice, then blend until smooth.
  • Taste the sauce and season with salt, pepper, and additional lemon juice as needed; the flavors should be bold.
  • Pour the kale sauce over the rigatoni in the pot, add the Parmesan, and toss to combine; add more reserved pasta water a little at a time if needed to reach a creamy consistency.
  • Divide the pasta among 4 bowls and finish with extra Parmesan and freshly ground black pepper to serve.

Equipment

  • Large Pot
  • Small Saucepan
  • Blender
  • Tongs
  • Colander
  • Measuring Spoons

Notes

  • Reserve pasta water to thin the sauce as needed.
  • Cook garlic gently to avoid burning.
  • Use freshly grated Parmesan for best texture.
  • Taste and adjust lemon and salt before serving.