Pasta with Sausage, Garlic and Greens

Recipe by Heather Thomason

This is our family convenience meal, we refer to it as “the pasta” and make it any night there is little time for dinner planning. It’s delicious every time! To make it without sausage just skip that step and begin with the garlic and pepper flakes.

(Makes 4 servings)
1 pound dried pasta (penne, farfalle, or campanelle all
work great)
1 pound spicy Italian sausage, casings removed
3-4 Tablespoons olive oil
1 Tablespoon hot pepper flakes (give or take depending on
your taste, I like mine spicy)
4 cloves garlic sliced (scapes would work wonderfully)
1 bunch kale, swiss chard or broccoli raab, coarse stems
removed and cut up into 1-inch pieces
1/2 cup chicken broth (or water)
salt and pepper
fresh grated Parmesan for serving

Heat a pot of boiling water. Cook pasta to al dente and drain. Meanwhile, in a large skillet heat oil over medium-high heat and brown the sausage, breaking it up as it cooks - about 3-5 minutes. Add the garlic and hot pepper flakes, stirring until fragrant (about 1 minute more).

Add the greens and toss/stir until the color brightens and they are all wilted (about 2 minutes). Stir in the broth or water, reduce heat to low and cover. Allow to steam about 3-5 minutes more, until greens are tender. Uncover and season with salt and pepper. Stir in the pasta and distribute to bowls. Garnish with Parmesan cheese and serve.