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One pot rigatoni with sausage, bacon, and kale is the ultimate comfort food for pasta lovers!
If you think this looks familiar, you’re right. I took the oh so popular Olive Garden Zuppa Toscana and turned it into a one pot pasta dish. It works.
All the flavors are there (ok, not the potatoes because that could be weird), so you can now enjoy your favorite soup in a new way.
Like any pasta dish, the taste is enhanced by a generous addition of freshly grated parmesan cheese.
Like we’ve discussed before, one pot dishes are great because it saves on the dishes and the starch in the pasta beautifully thickens the sauce.
This pasta dish is a real treat, and I hope you enjoy it!
Are you tempted to make this one pot rigatoni with sausage, bacon, and kale?
One Pot Rigatoni with Sausage, Bacon, and Kale
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.
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Delicious,what is the nutritional info on this dish
Thanks, Maria! Sorry, I don’t feel comfortable posting nutritional info on here at this point. Ingredients vary, and I don’t know how accurate some of the online calorie calculators are. You could try plugging your specific ingredients into one for a ballpark idea.
I made it this evening and it was absolutely DELISH!
So glad to hear it!! ????????
WOW! This looks delicious!! I *must* add it to my rotation 🙂
Thanks Anne Marie! ?
One pot!! You have my attention! This looks great!
Thank you!!
Ooo.. Natasha, this looks amazing! My stomach literally just growled 🙂 If it didn’t look enticing enough – it’s a one pot meal too?! Sold!
Thanks Kathleen ?
Looks absolutely delicious! I’m pinning this one for later.
Mindy N. | http://www.threadsnbreads.com
Thanks so much, Mindy!!