- Drain tomatoes, reserving ⅔ cup of juice from either can. Add tomatoes to a large bowl with juice. Use hands or a potato masher to crush tomatoes until slightly chunky in a large bowl. Set aside.
- Brown sausage in a large pan or pot with raised sides until fully cooked, about 10 minutes. turning regularly for even cooking. Set sausage aside to cool slightly. Slice into ¼ inch slices.
- Reduce heat to medium-low. Add minced garlic and onion to pan and sauté in sausage drippings for 5 minutes, until onion softens. Add crushed tomatoes, oregano, basil and soy sauce. Simmer sauce for 20 minutes. Add kale during the last 2-3 minutes to wilt.
- While sauce is simmering, begin cooking pasta according to package directions. Serve sauce over rigatoni topped with sausage, parmesan cheese and fresh basil.
Italian Sausage and Kale Rigatoni
Yield
Serves: 6
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
kikkoman products used:
ingredients
2 (28 ounce) cans whole tomatoes
2 Italian sausage links (sweet or spicy)
2 cloves minced garlic
½ cup finely chopped white onion
½ teaspoon dried oregano
1 teaspoon dried basil
3 tablespoons Kikkoman® Soy Sauce
2 cups chopped kale
16 ounces rigatoni
For Serving
6 tablespoons chopped basil
¼ cup grated parmesan cheese
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
