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One pot rigatoni with sausage, bacon, and kale is the ultimate comfort food for pasta lovers!
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One Pot Rigatoni with Sausage, Bacon, and Kale

A rich and delicious pasta dish loaded with bacon and sausage meat!
Course Main Course
Cuisine American
Keyword one pot sausage rigatoni
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 5 strips bacon
  • 3 mild Italian sausages
  • 2 cups water
  • 2 (10 fluid ounce) cans chicken broth
  • 1 cup heavy/whipping cream
  • 1/2 medium onion
  • 1 large clove garlic minced
  • 16 ounces uncooked rigatoni
  • 5 dashes Italian seasoning
  • Pepper (to taste)
  • 3 cups kale (packed)

Instructions

  • Using kitchen shears (or a knife), cut the bacon into small pieces and put them into a pot. Take the sausages out of their casings. I lightly slice the sausages length-wise with a sharp knife to make a slit in the casings, and then it's really easy to get them out. I then use my fingers to break the meat into bite-size pieces and add them to the pot as I go.
  • Cook the bacon and sausage on medium-high heat for about 10-15 minutes, stirring occasionally, or until all the fluid has evaporated and the bacon is crispy and sausages are browned. You may want to reduce heat to medium once the frying really gets going.
  • Meanwhile, chop onion and remove kale from stems (tear into bite-size pieces).
  • Once bacon and sausage have cooked, add the water, chicken broth, cream, onion, garlic, rigatoni, Italian seasoning, and pepper. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-high. Cook with lid off, stirring occasionally, for about 10 minutes.
  • Add in the kale and cook for an additional 10 minutes or so, stirring occasionally, until the liquid has reduced to a level you're happy with and the pasta has cooked.
  • Serve immediately with freshly grated parmesan cheese.

Notes

  • This is the pot I used to make this yummy recipe.
  • This recipe is accurate as tested on my stove. However, stoves (especially electric ones) can vary, so if you notice the pasta is not yet cooked and there doesn't seem to be enough liquid, I suggest using your best judgment and adding a bit more liquid as needed, a half cup at a time until the pasta is cooked. 
  • Some pastas absorb more liquid than others, so I suggest sticking to the type of pasta I recommend in this recipe.