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.


  • 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


Serves: 4-6


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.