 | | Directions |
- In a large pot, bring 3 quarts water and 2 tablespoons salt to a boil.
- While water heats, prepare greens: remove any large stems, rinse leaves and chop coarsely. Slice garlic and cut the pepper into narrow strips. Cut sausage into 1" lengths, (casing on or off, as preferred).
- Over medium heat, brown the sausage in a heavy skillet, stirring occasionally. If, after browning, there is more than about a tablespoon of fat in the skillet, spoon some out. If there is little or no fat, add about a tablespoon of olive oil. Add garlic and pepper to the skillet, stir into the sausage, and cook about 5 minutes.
- When the water boils, add pasta and cook according to package directions. About 5 minutes before pasta is done, add the chopped greens and submerge in the pasta water. Finish cooking the pasta and greens and drain thoroughly.
- Put pasta in a serving dish, add sausage mixture and stir together. Pour olive oil over and serve immediately, with grated cheese on the side. (Sprinkle a little of the cheese on the top if you wish).
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: large pot, skillet
Servings: 4
|  | | Ingredients | | - | | 1 pound sweet Italian sausage |
| - | | 1 pound Swiss chard, spinach or other mild-flavored greens |
| - | | 4 cloves garlic, thinly sliced (use more or fewer, as preferred) |
| - | | 1 sweet red pepper, fresh or bottled, cut into thin strips |
| - | | 1/4 cup olive oil, more if needed |
| - | | 2 pounds coarsely grated cheese |
| - | | 12 ounces penne or other short pasta |
| - | | salt |
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