Hot Coppa Kale Rigatoni is a tasty meal. It will expel your hunger in a few mouthfuls and it’s spicy, wholesome flavors will leave you feeling satisfied.

All you need to make this great dish is some rigatoni, hot coppa, kale, parmesan and garlic.


Hot Coppa Kale Rigatoni by Diverse Dinners


I like this dish because I can make it in under 30 minutes. It’s one of my go to weeknight meals, to share with family and friends. 

I have regular guests that come to stay with me from the UK, and whenever I can, I make a batch of Hot Coppa Kale Rigatoni for them.

If you’re a regular reader of my blog, you will know that I an Englishwoman in New York (sung in a Sting voice). I’ve been in New York for almost thirteen years now. It’s been a trip learning a new culture and understanding what is acceptable socially.

The most difficult part of living in New York as a Londoner has been the language barrier. People from the UK and US speak the same language, but understanding each other isn’t as easy as you would expect.

Needless to say, I enjoy when my friends and family from London come to visit. I can relax and just speak without having to over-emphasize the letter R to be understood, or do mental aerobics to remember the US word for something innocuous.

I repay my friends and family for giving me an injection of UK sensibilities in the form of room and board, and Hot Coppa Kale Rigatoni is always a hit.


Hot Coppa Kale Rigatoni by Diverse Dinners


If  you are unable to find hot coppa, you can replace with sweet coppa and 1/2 teaspoon of red pepper flakes. Whatever variety of coppa you can find, I suggest you make this recipe soon. Hopefully, you will love it as much as my family and friends do.




500 cal


10 g


87 g


16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4

Hot Coppa Kale Rigatoni

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 1 lb rigatoni
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2-3 cloves garlic (minced)
  • 1 bunch kale (approx. 10 leaves) (cut in 1/2 inch slices)
  • 8 oz thick cut sliced hot coppa (cut into strips)
  • 1/4 cup parmesan (grated)
  • 1/2 tbsp extra virgin olive oil
  • Additional grated parmesan to serve
  • Equipment & Utensils
  • Saucepan
  • Large deep saute pan


  1. Cook rigatoni in saucepan according to instructions.
  2. Once rigatoni is cooked, save 1/4 cup of the pasta water, drain pasta and discard the rest of the water.
  3. Heat olive oil in saute pan then add butter.
  4. When butter is almost melted add garlic and saute until scent releases.
  5. Add kale and toss in pan, then add pasta water and saute, making sure the garlic doesn't stick to the pan.
  6. Saute kale until almost wilted then add coppa and cooked rigatoni.
  7. Saiute ingredients until completely mixed then add parmesan and mix once more.
  8. Remove from heat and drizzle lightly with some olive oil.
  9. Serve immediately topped with a little parmesan.


I used the short rigatoni for this dish, any rigatoni will do.