Rigatoni with Kale, Bacon, and Sun-Dried Tomatoes

Recipe printed from chiknpastry.com

Rigatoni with Kale, Bacon, and Sun-Dried Tomatoes
Adapted, barely, from Cooking Light, December 2010; serves 4

time commitment: less than 30 minutes

ingredients
8 oz rigatoni
5 c roughly chopped prewashed kale (~2 medium bunches)
2 slices center-cut bacon
1/4 c oil-packed sun-dried tomatoes, drained, rinsed, and roughly chopped
1/2 t crushed red pepper
3 large garlic cloves, chopped
1/2 t freshly ground black pepper
1/2 t salt
1 oz Parmigiano-Reggiano cheese, shaved
2 T fresh lemon juice

instructions
Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan and let dry on a paper towel-lined plate; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta and kale, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lem

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