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Creamy Pasta with Sausage and Hardy Greens
This simple one-pot dish was inspired by the northern Italian pairing of pasta or risotto with bitter chicories and hearty sausage. Our take employs a straightforward method: sauté onions and garlic, then incorporate sausage and your robust green of choice (lacinato kale, radicchio and escarole—or even a combination—are great). From there, rich cream, nutty Parmesan, tangy lemon juice and a splash of starchy pasta water complete the silky-smooth sauce. We love the way twisty gemelli and cavatappi catch bits of sausage and stewy greens, but feel free to use any short pasta you have on hand.
pound gemelli, cavatappi or other short pasta
Kosher salt and ground black pepper
01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 1½ cups of the cooking water, then drain and set aside.
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