Having a fuss-free back-pocket pasta is invaluable, especially when fall’s busy schedule intersects with the start of the holidays. This weeknight dinner, which comes together in less than an hour with minimal prep work, is just that. Made with hearty Italian sausage, wilted kale, and a generous amount of salty Parmesan, it’s the perfect crowd-pleasing meal.

The crispy-crunchy breadcrumbs that adorn each bowl of pasta are the true stars of the show here. Instead of panko, torn bread, or any other go-to medium used for making breadcrumbs, this recipe calls for boxed stuffing mix to take advantage of its built-in flavor. This is because most dried stuffing mixes contain a multitude of seasonings, including dried sage, dehydrated onions, and black pepper, so they easily transform into an intensely flavorful topping. Crush the stuffing mix in a food processor and fry the crumbs in butter and that’s it: You have an instant pasta upgrade that’s bursting with flavor. Think of this pasta as a simple canvas to highlight the breadcrumbs, and feel free to go rogue and use the crumbs anywhere that needs a little crunch.

• 1 6-ounce package dried stuffing mix (about 2 1/2 cups)
• 9 Tablespoons unsalted butter, divided
• 1 lb. rigatoni, lumache (snail shells), or other medium tubular pasta
• 2 teaspoons Diamond Crystal or 1 1/4 teaspoons Morton kosher salt, plus more
• 3 Tablespoons extra-virgin olive oil
• 1 lb. sweet Italian sausage, casings removed if needed
• 6 garlic cloves, finely grated
• 1/4 teaspoons crushed red pepper flakes
• 2 bunches Tuscan kale (about 1 1/2 lb.), ribs and stems removed, leaves torn into 2″ pieces
• 4 ounces Parmesan, finely grated (about 2 cups), plus more for serving
• 3 Tablespoons fresh lemon juice
• 1 teaspoons freshly ground pepper, plus

Procedure.

1. Process one 6-ounce package dried stuffing mix (about 2 1/2 cups) in a food processor until the texture of coarse sand, 10–15 seconds. Melt 4 Tablespoons unsalted butter in a large skillet over medium heat. Cook stuffing crumbs, stirring constantly to prevent burning, until golden brown and crisp, 5–7 minutes. Transfer to a plate.
2. Cook 1 lb. rigatoni, lumache (snail shells), or other medium tubular pasta in a large pot of boiling heavily salted water until al dente, 10–12 minutes for rigatoni or lumache, or 1 minute less than package instructions for other pasta. Drain, reserving 1 cup pasta cooking liquid. Shake colander to remove excess water from pasta; set aside. Reserve pot.
3. Heat 3 Tablespoons extra-virgin olive oil in reserved pot over medium. Cook 1 lb. sweet Italian sausage, casings removed if needed, breaking up into small pieces and stirring occasionally with a wooden spoon or heatproof rubber spatula, until cooked through and browned, about 5 minutes. Add 6 garlic cloves, finely grated, and 1/4 teaspoon crushed red pepper flakes and cook, stirring constantly, until garlic is fragrant, about 1 minute.
4. Add 2 bunches Tuscan kale (about 1 1/2 lb.), ribs and stems removed, leaves torn into 2-inch pieces, to pot and cook, stirring constantly, until wilted and tender, about 3 minutes. Add reserved pasta and 1/4 cup reserved pasta cooking liquid, then add 4 ounces Parmesan, finely grated (about 2 cups), 3 Tablespoons fresh lemon juice, 2 teaspoons Diamond Crystal or 1/4 teaspoon Morton kosher salt, 1 teaspoon freshly ground pepper, and remaining 5 Tablespoons unsalted butter. Vigorously toss, adding more pasta cooking liquid a little at a time if dry, until cheese is melted and pasta is coated in a glossy sauce. (Don’t be afraid to add more pasta cooking liquid than you think is needed. The pasta will soak it up.) Taste pasta and season with more salt and pepper if needed.
5. Divide pasta among shallow bowls and top generously with stuffing crumbs and more Parmesan.