If you’re looking for a show stopping dinner without a lot of effort this one is perfect. It’s delicious, creamy, unctuous and feels like a restaurant dish – without the price tag. It’s the most recent addition to our dinner repertoire that has both sous chefs and the hubby asking for seconds. Which, let’s be honest, my kiddos don’t do all that often. So when it happens – I like to bask in the accomplishment.

Recipe

• 1 lb ground sausage – I used a sage flavor for even more oomph!
• 1 1/2 cups of Kale
• 1 lb of rigatoni
• 1 cup chicken broth
• 2 tbs flour
• 3 tbs fresh Sage – chopped
• 3 tbs fresh Thyme – chopped
• 1 whole garlic clove – roasted
• 4 garlic cloves – minced
• 1/2 cup light cream
• 1 cup pasta water
• 1 small onion diced
• 8 oz fontina cheese – shredded

Saute the sausage and onion – drain off the fat, add the roasted garlic and cook for a few more minutes. Add the fresh herbs, minced garlic and sauté for until fragrant (about 1-2 minutes). Sprinkle the flour over the mixture and cook out the taste for two minutes.

Slowly pour in the chicken broth and stir to combine.

Meanwhile, cook the pasta until just shy of al dente – it will finish cooking in the sauce – and add it to the sausage mixture. Once well mixed, thin out with the light cream and add your Fontina cheese.

Stir until creamy and let sit for a minute or two. Serve with a smidge of shredded parmesan if you’d like and some crusty bread!

Bon Appetit!