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Rigatoni with Tomato, Kale and Fontina

Rigatoni with Tomato, Kale and Fontina

Great pasta with tomato sauce is all about the elements—a few key steps can give you a huge upgrade!

By Wes MartinApril 25, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

This one-pot pasta dish lets pantry ingredients do the heavy lifting. Fennel seeds, red pepper flakes and rosemary are bloomed in olive oil to release their essential oils before a full can of tomato paste, which provides a bulk of the flavor backbone, goes into the mix. Cooking the paste until browned develops flavor compounds that make this vegetarian dish rich and savory. Of course, the cheese helps, too. Diced fontina melts into the pasta, creating a creamy, unctuous texture; Taleggio also is a delicious option. We prefer lacinato kale, which sometimes is sold as Tuscan or dinosaur kale. Bunches vary in size; you’ll need about 1 pound—one large bunch or two small ones—so if in doubt, toss the kale onto the produce scale at the supermarket.

Tip

Don’t forget to reserve about 2 cups cooking water before draining the pasta-kale mixture. You’ll need the starchy seasoned liquid to create silky sauced noodles.

Ingredients
  • 1

    pound rigatoni or ziti

  • Kosher salt and ground black pepper

  • 1

    large or 2 small bunches (1 pound) lacinato kale, stemmed and cut crosswise into 1-inch ribbons

  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 2

    teaspoons fennel seeds

  • 1

    teaspoon red pepper flakes, plus more to serve

  • 2

    teaspoons chopped fresh rosemary

  • 1

    6-ounce can tomato paste (⅔ cup)

  • 4

    ounces fontina or Taleggio cheese (without rind), cut into ¼- to ½-inch cubes (about 1 cup)

Step 1

In a large Dutch oven, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Working quickly, remove about 2 cups of the cooking water, then stir the kale into the pot and cook for another 1 minute. Drain and set the pasta-kale mixture aside.

Step 2

In the same pot over medium, combine the oil, fennel seeds, pepper flakes and rosemary. Cook, stirring constantly, until fragrant and sizzling, 1 to 2 minutes. Add the tomato paste and ½ teaspoon each salt and black pepper, then cook, stirring often, until the paste browns and slightly sticks to the pot, 2 to 3 minutes.

Step 3

Add 1½ cups of the reserved pasta water and bring to a simmer, scraping up any browned bits and stirring to dissolve the tomato paste. Add the pasta-kale mixture and cook, stirring, until the pasta is al dente and has absorbed the excess liquid, about 2 minutes; add more reserved water as needed so the pasta is silky and lightly sauced.

Step 4

Off heat, stir in the cheese, then let stand for 1 to 2 minutes to allow the cheese to melt. Taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with additional pepper flakes.