cheese
dinner
italian
kale
pasta
ricotta
riggies
sausage
tomato
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Riggies with Charred Tomatoes, Hot Sausage, Kale and Ricotta

Riggies with Charred Tomatoes, Hot Sausage, Kale and Ricotta

Bob Harper's NYC Apartment Tour + Rach's Everything Pigs in a Bl…

Barbara Corcoran Shares Her Best Business Advice + Nachos 2 Ways

Rach's Bucatini with Bacon & Creamy Onion Sauce + Chef Richard B…

Rach’s Rotisserie Chicken Meal + Stacy London's Makeover

Season 17 of Rachael Is Coming—Here's When!

3 Tools Every DIYer Should Have

3 Kitchen Tools NY Times' Melissa Clark Can't Cook or Bake Witho…

3 Things You Should Add to Your Medicine Cabinet, According To a…

A Style Expert on Why the Nap Dress Is So Popular

Rach's Porterhouse Steak for John + Chef Scott Conant's Cast-Iro…

Summer-Ready Raw Zucchini Salad + Best Seasonal Produce Buys

Our Shortcuts Show: Chef Kelly Senyei Shares Ultimate Baking Sho…

Chef Curtis Stone Makes Grilled Fish Tacos + Rach's Veal Francese

Viewer Goes Meat-Free for a Week + Carrot and Butternut Squash C…

How to Stay Organized While Running a Business From Home

Rach's Derm Shares How to Use Retinol for Anti-Aging + Fave Prod…

The Right Order to Apply Skincare Products, According to Rachael…

How to Make Dark Chocolate Chip Cookies With Sea Salt

How to Make Spicy Lamb Chops with Polenta and Broiled Tomatoes |…

Ingredients

  • 3 tablespoons olive oil
  • 2 pints cherry tomatoes
  • 1 pound hot sausage
  • 2 shallots, chopped
  • 4 large cloves garlic, chopped
  • Salt and pepper
  • 1/2 cup dry sherry or sweet vermouth
  • 1 bunch Tuscan kale, cavolo nero, stemmed and chopped
  • 1 pound rigatoni
  • 2 cups fresh ricotta cheese, sheep or cow’s milk
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 1 tablespoon chopped thyme
  • Shaved Pecorino cheese

Yield

Serves: 4-6

Preparation

Bring a large pot of water to a boil for the rigatoni.
 
Preheat broiler and place a rack in the upper third of oven. Arrange the tomatoes on a baking sheet and toss with a little olive oil. Place under the broiler and char until they burst.

 
Heat a large, deep skillet over medium-high heat, add olive oil, 2 turns of the pan. Add sausage, brown and crumble. Add shallots and garlic, and season with salt and pepper.  Stir shallots and garlic into sausage for 2-3 minutes then deglaze with sherry or sweet vermouth. Add kale to pan and wilt into sausage. Add charred tomatoes to sauce.
 
Cook pasta in salted water to a minute shy of cooking time, reserving a mug of starchy cooking water. Drain rigatoni and toss with sauce and starchy water for a full minute. 

Plate pasta in shallow bowls topped with a fat mound of ricotta, some thyme, a drizzle of EVOO, a sprinkle of salt and pepper. Shred or shave pecorino over the dish and serve.