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Mamas and the Pastas (~500 calories/lunch)

Total Time40 mins

The Six Ingredients
 10 oz Pipe Rigate Pasta
 1 pint Tomato Sauce
 8 oz Italian Sausage
 5-8 large Kale Stalks
 5 tbsp Creamy Caesar Dressing
 1 cup Croutons
In Your Pantry
 EV Olive Oil
 Salt and Pepper
Preparation Instructions

Fill a large pot with water and set it over high heat to bring it to a boil. We add a good portion of salt to the water.


Place a large skillet on medium heat and start adding pinches of the Italian sausage to the pan. Continue until all the sausage is used. Cook for a few minutes or until the sausage browns on one side. Start flipping the sausage pieces until all sides are browned.


Once the sasuasge is browned, add the tommatoe sausce to the skillet. Simmer the sauce and sausage for 5-10 min and then cut the heat.


Once the water comes to a boil add the pasta. Cook for a minute or two less than the prescibed amount of time on the box and then strain the pasta.


While the pasta cooks, thinly cut the kale. Trust us, this salad is way better with thinly cut kale (see image).


Once the pasta is strained add it to the sauce and turn the heat back on. Cook for 2-3 minutes or until everything looks delicious and is cooked to your desired texture.

Assembly Instructions

Separate the pasta and the kale into 5 equal portions. We recommend storing the kale separate from the croutons and dressing so things do not get soggy.