Rigatoni with Kale and Sausage

Ingredients:

• 2 cups whole wheat rigatoni, uncooked
• 1 tsp olive oil
• 3 garlic cloves, diced
• 1/2 small onion, diced
• 8 oz italian sausage, mild or spicy
• 1 cup (plus a few tbsp) chicken broth
• 1 tsp red pepper flakes (unless the sausage is very hot)
• 4 cups fresh kale, chopped small
• salt and pepper
• 3 tbsp feta cheese crumbles

Instructions:

1. Cook rigatoni according to package instructions.
2. Heat oil in large skillet. Sauté garlic until fragrant. Add onions and cook until translucent. 
3. Remove casing from sausage, break into bit sized pieces, and add to the skillet. Sprinkle with red pepper flakes. Add a few tablespoons of broth after a minute or two and continue cooking until sausage is cooked through, about 5-8 minutes.
4. Add cup of broth and kale, salt and pepper. Cover with lid and cook until kale is wilted but not soggy, about 8-10 minutes.
5. Drain rigatoni and add to the skillet. Toss to combine and cook covered for a few more minutes to combine flavors.
6. Serve topped with 1 tbsp of feta.

Serves 3 hearty or 4 small.

WW Points Plus: 11 if 3 servings.