We can’t go past a good rigatoni pasta recipe, especially when it takes less than 30 minutes and comes together with just five ingredients.
- Serves4
- Cook time20 minutes
- Prep time5 minutes
Ingredients
- 375g rigatoni
- 550g pkt Coles Beef Chipolatas
- 200g red Perino tomatoes
- 2 cups shredded Tuscan or green kale
- 200g fetta
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid.
Step 2
Meanwhile, heat a greased frying pan over medium heat. Cook chipolatas, turning occasionally, for 8-10 mins or until cooked through. Thickly slice.
Step 3
Drain oil from the pan, reserving 2 tbs in the pan. Cook the tomatoes and kale, tossing gently, for 4-5 mins or until tomatoes start to collapse. Return chipolatas to the frying pan with the pasta and reserved cooking liquid. Cook, tossing, for 1-2 mins or until heated through. Season. Add half the fetta and toss to combine. Divide pasta mixture among serving bowls. Sprinkle with the remaining fetta to serve.
