Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the kale in a bowl and pour over a kettle of boiled water. Leave while you make the pasta.
Cook the rigatoni in boiling salted water following pack instructions.
Heat 2 tsp of olive oil in a frying pan and fry the sausage meat, breaking up any large chunks with a wooden spoon.
Keep frying until really golden and crisp on the edges and completely cooked through.
Add the garlic and cook for 2 minutes, then add the dried chilli flakes and mustard, and mix well.
Drain the kale, then stir into the sausage with the stock and simmer for 1 minute.
Add the cream and stir until bubbling.
Drain the pasta, keeping a small cup of the cooking water.
Add the pasta and parmesan to the sausage pan, along with the reserved cooking water, and toss everything together until the pasta is well coated.
Taste and season with pepper and a little salt, if it needs it. Serve in warm bowls.