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Creamy Pasta with Sausage and Hardy Greens

4 to 6 Servings
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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.

Tip

Don't undercook the greens. They should be fully tender, merely wilted before the pasta is added to the pot.

Ingredients

  • 1

    pound gemelli, cavatappi or other short pasta

  • Kosher salt and ground black pepper

Directions

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Reviews
Sarah T.
November 8, 2022
Super yum
Easy to prepare, very quick and yet so tasty. Added some red pepper flakes. I say add as many ounces of kale as you do pasta. So good. So many possible future way to mix it up, too.
Beth R.
October 31, 2022
Terrific weekday pasta
I used a full 8 oz bag of chopped kale, which was about double the quantity called for, but omitted the parsley. Since kale cooks down to nothing, I will continue to use this amount and perhaps decrease pasta to 12 oz. Also added Campo dei Fiori (seasoning mix from Rome) which contains red pepper flakes. Will make again!
Emily W.
October 17, 2022
Perfect quick comfort dish!
I used Banza gemelli pasta, hot Italian sausage, and added about a TBL of red pepper flakes as we love spice. Fantastic recipe!