Rigatoni with Easy Kale Sauce
A simple, creamy kale sauce tossed with rigatoni makes a bright, satisfying weeknight dinner.
Equipment
- Large Pot
- Small saucepan
- Blender
- Tongs
- Colander
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 other pasta)
- 1/2 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 generously salted water to a boil.
- While the water heats, warm the olive oil in a small saucepan over medium heat; add the smashed garlic and crushed red pepper flakes and cook until the garlic is lightly golden, about 5 minutes, reducing heat to medium-low if it sizzles too vigorously.
- Transfer the garlic and oil to a blender and set aside.
- Add the kale to the boiling water and cook until just tender, about 5 minutes; using tongs, transfer the kale (it can be wet) to the blender.
- Add the rigatoni to the same 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 with the lemon zest and lemon juice, then blend until smooth; season the sauce with salt, pepper, and more lemon juice to taste.
- Pour the kale sauce over the rigatoni in the pot, add the grated Parmesan, and toss to combine; add additional reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
- Divide the pasta among 4 bowls and finish with extra Parmesan and freshly ground black pepper to serve.
Notes
- Use any sturdy pasta if you don't have rigatoni.
- Keep some reserved pasta water to adjust sauce consistency.
- Blend while kale is warm for a silkier sauce.
- Adjust red pepper flakes to control heat level.