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Hot Coppa Kale Rigatoni

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • 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

Instructions

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

Notes

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