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.
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.
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.
Hot Coppa Kale Rigatoni
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.
