Creamy Pasta With Sausage & Greens

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    bunch kale (or whatever fresh greens you have)
  • 1
    lb whole wheat pasta (a short stubby shape that can hold some sausage, greens and sauce, like small shells or spirals)
  • 1
    lb sausage (I use spicy)
  • 34
    cup chopped leeks (onion-type vegetables, whatever you've got) or 3/4 cup regular onion (onion-type vegetables, whatever you've got)
  • 1
    dash hot pepper flakes (if you like it hotter)
  • 2 -3
    garlic cloves, minced
  • 14
    cup good white wine (Pinot Grigio goes great to have with the finished product as well!)
  • 1
    cups cream, whole milk or (12 ounce) can fat-free evaporated milk, shaken
  • 13
    cup grated parmesan cheese
  • 1
    tablespoon grated parmesan cheese (per serving to sprinkle on top before eating)
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DIRECTIONS

  • Bring a large pot of water to a boil, salt it and plunge the kale or other greens in, just until they turn bright green (around about 2 min or less).
  • Fish the greens out with tongs and put in a colander to drain.
  • Cook the pasta in the same water that you cooked the greens in until it is al dente.
  • Drain and save 1/2 cup of the cooking water, though I hardly ever need this.
  • Meanwhile, heat a large skillet and add the sausage.
  • Throw the chopped onions, minced garlic and hot pepper flakes on top of the sausage and chop and mix using a large spatula until the sausage is separated into small crumbles and it, as well as the onion, is cooked. The onion should be translucent, not brown.
  • Add the white wine and let most of it boil off.
  • Add the cream or milk and boil that down until thickened, about 5 minutes or so.
  • While that's boiling, chop the greens and then add them to the thickened sausage mixture.
  • Finally, throw in the pasta and Parmesan and toss well.
  • Thin with the reserved pasta water if it seems to need it.
  • Serve with extra Parmesan.
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