Rigatoni Cheese with Kale

Rigatoni Cheese with Kale

Rigatoni Cheese with Kale

I’m currently watching Newcastle play Sunderland in a rubbish pub I used to work in in Letchworth. Bleak. So instead of gouging my own eyes out with my thumbs, I thought I’d take myself away on a rigatoni cheese dream.
I made this last week and it was very very naughty. Like most ‘lactosely’ challenged people, I crave cheese more than a crack addict craves crack. At least crack addicts don’t become bloated disgusting pigs every time they give into temptation. Wish I was a crack addict… Pass the Tums.

Rigatoni Cheese with Kale
Serves 4 / Takes 40 minutes
250g rigatoni
25g butter
30g flour
1 large garlic clove
1 deseeded green chilli finely diced
300ml milk
250g Gruyere cheese
Salt and pepper
2 handfuls of kale
2 slices of brown bread blitzed into bread crumbs (crust cut off). Alternatively you can use a few tablespoons of shop bought breadcrumbs.
Salt and pepper

1. Put the rigatoni on to boil in salted water and follow the cooking instructions. While it’s cooking grate all of the cheese so you have it ready to go but put 50g to one side for the topping. Strain the pasta, mix in a bit of olive oil to stop it sticking together and put to one side.
2. Cut off the crusts and tear the bread into chunks. Pop in a food processor until you have fine breadcrumbs. This will only take about 10 seconds. Put to one side.
3. Put the grill on a medium to high heat.
4. Melt the butter in a heavy bottomed pan on a medium heat and add the chilli and garlic and cook for a few minutes.
5. Whisk in the flour bit by bit and continue to cook for another minute whisking all the time.
6.  Add the milk in a quick stream And continue to whisk until smooth and lump free. Carry on whisking and cook for a further few minutes until the sauce has thickened.
7. Stir in 200g of the grated cheese And continue to mix vigorously with a wooden spoon until the sauce has come together. It should be smooth and glossy.
8. Once the sauce is smooth, season well with salt and pepper. Mix in the kale and then the rigatoni and continue to cook for 5 more minutes strirring all the time.
9.  Pour out into an oven proof dish and top with the remaining Gruyere and breadcrumbs and season. Grill on a medium to high heat for 5 minutes or until top has gone golden brown. Serve with a simple green salad. Tasty tasty.

Rigatoni Cheese with Kale
Rigatoni Cheese with Kale

If you’ve had a go at making my rigatoni cheese I’d love to hear what you think. @corrieheale corrie.heale@gmail.com

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