Sausage, Kale and Cranberry Rigatoni

(FOX19) - The chef from Glendalia Boutique Hotel stopped by FOX19 Morning News to make Jessica Brown and Katy Morgan a delicious Sausage, Kale and Cranberry Rigatoni.

The Glendalia, located at 11 Village Square in Glendale, offers cooking classes with a fine dining twist. To take a class, visit or call 513-376-9645.

See the recipe below and enjoy!


  • (1) 1/4 lb. rigatoni
  • kosher salt
  • 2 tbs extra virgin olive oil
  • 1/2 lb. spicy bulk Italian sausage
  • 1/2 lb. sweet bulk Italian sausage
  • 3 cloves garlic, crushed and minced
  • 1 medium red onion, thinly sliced
  • 3/4 cup whole berry cranberry sauce
  • 3/4 cup dry red wine
  • (1) 1/4 lb. kale, stems removed and chopped into bite size pieces
  • freshly ground black pepper
  • 1/8-1/4 tsp. nutmeg
  • Grated Pecorino Romano (for garnish)


  • Bring a large pot of salted water to a rolling boil. Add rigatoni and cook the pasta to al dente.
  • Drain and reserve about 1 cup of pasta water.
  • While pasta is cooking, heat the olive oil in a large cast iron or stainless steel skillet over medium-high heat.
  • Crumble in the sausage, lightly browning it. Add the garlic and onion and cook until tender, fix to six minutes.
  • Add the cranberry sauce and wine, stir to combine and then reduce for a minute.
  • Add the kale in bunches and stir to wilt down. Add the reserved pasta water and season with salt, pepper and nutmeg.
  • Add the pasts to the pan with sausage and kale. Toss well to combine. Serve with grated Pecorino Romano cheese.

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