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

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Ingredients

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

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