Rigatoni With Goat Cheese, Sun-Dried Tomatoes, And Kale

• 1/2 cup sun-dried tomato sprinkles
• 2 cups boiling water
• 1/2 teaspoon chili oil (or vegetable oil)
• 1/4 cup minced shallots
• 6 garlic cloves, minced
• 4 cups coarsely chopped kale
• 1/2 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 6 cups cooked rigatoni (about 12 ounces uncooked pasta)
• 1/2 cup (2 ounces) crumbled goat cheese

1. Combine tomato sprinkles and boiling water in a bowl; let stand 30 minutes. Drain tomatoes in a sieve over a bowl, reserving 1/2 cup liquid.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; saute 1 minute. Add kale; saute 3 minutes or until wilted. Add tomatoes; saute 2 minutes. Add reserved 1/2 cup liquid, oregano, salt, and pepper. Reduce heat; simmer 3 minutes or until kale is tender.
3. Combine the pasta, kale mixture, and goat cheese in a large bowl, and toss well.
4. Note: Substitute 1 cup thawed frozen chopped kale for fresh, if desired.

tomato sprinkles, boiling water, chili oil, shallots, garlic, kale, oregano, salt, freshly ground pepper, rigatoni, goat cheese

Taken from www.myrecipes.com/recipe/rigatoni-with-goat-cheese-sun-dried-tomatoes-kale (may not work)