This is a super simple and super tasty dish that uses those extra greens you have. It’s also healthy! Best part is you can cook this entire dish in the time it takes to boil and cook the pasta.
If you want something a bit more decadent, check out our Baked Pasta with Sausage and Greens.
1-2 lbs sweet or hot Italian sausage
1 lb Vera Pasta
Any one of the following or a combination: 1 bunch of kale, 1 bunch dandelion greens, 1 bunch broccoli rabe, 1/4 lb baby kale,1 bunch of chard
3 cloves garlic
2 tablespoons olive oil
½ cup grated parmesan or pecorino cheese (optional)
½ cup kalamata olives (optional)
Salt and pepper to taste
Salt and bring pasta water to a boil. In Italy, they say pasta water should taste like the sea. Don’t be afraid to salt the water.
Rinse and chop greens. Chop garlic. If using, chop olives.
When water is at a rolling boil, add pasta, stir briefly and cook on a low simmer until al dente, about 8-10 minutes. NOTE: You're going to need a 1/2 cup of pasta water, so don't pour it all down the drain.
While the pasta is cooking, add tablespoons of olive oil to a pan. When oil is hot, add sausage. (We recommend cutting the casing and adding the sausage meat only.). Sauté until sausage is 75% cooked (about 4-5 minutes).
Add greens and sauté for 3-4 minutes (1-2 if using baby greens). Add garlic and sauté for 2 more minutes. Taste; if it needs a little salt or pepper, add now.
BEFORE draining pasta, add ½ cup of the water to sautéed sausage and greens. Once pasta is drained, add to sausage and greens pan. Toss and plate. Add grated cheese individually to plates per taste.