Go Back
Homemade Rigatoni with Easy Kale Sauce photo

Rigatoni with Easy Kale Sauce

This Rigatoni with Easy Kale Sauce is SO EASY! A luscious garlicky kale sauce coats rigatoni perfectly for a quick, fresh, and flavorful weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Microplane
  • Knife
  • Cutting board
  • Wooden spoon
  • Citrus Juicer

Method
 

Method: Rigatoni with Easy Kale Sauce
  1. Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining. Drain the pasta and set aside.
  2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the smashed garlic cloves and a pinch of crushed red pepper flakes. Sauté gently for 1-2 minutes until the garlic is fragrant and just beginning to turn golden—be careful not to burn it.
  3. Add the chopped kale to the skillet. Stir to coat the leaves in the garlic oil, then cover and cook for 3-4 minutes, stirring occasionally, until the kale is tender and wilted.
  4. Remove the garlic cloves from the skillet. Transfer the kale and olive oil mixture to a food processor or blender. Add the lemon zest, 1 teaspoon fresh lemon juice, and the grated Parmesan cheese. Blend until smooth, adding reserved pasta water a few tablespoons at a time to reach your desired sauce consistency.
  5. Return the sauce to the skillet and add the cooked rigatoni. Toss well to coat every piece in the luscious kale sauce. Adjust seasoning with more lemon juice, salt, and freshly ground black pepper to taste. Serve hot with an extra sprinkle of Parmesan on top.

Notes

  • Smashing garlic cloves instead of mincing infuses the oil gently and allows easy removal before blending.
  • Always reserve pasta water to create a silky sauce that clings well to the rigatoni.
  • Removing kale ribs ensures a smooth, fibrous-free sauce.
  • Adjust crushed red pepper flakes to control the spice level or omit for a milder sauce.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or olive oil.