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Shell Pasta with Sausage and Greens

1 lb. shell or ear-shaped “Conchiglie” pasta

3/4 lb. Italian sausage - half hot, half sweet or plain                                                              

12 oz. bunch of kale, or any combination of greens, chopped                                                      

(if using kale, or leafy green, remove and discard center stem) 2 green onions, chopped                    

6 garlic cloves, diced                                                                                                    

1/4-1/2 teaspoon hot red pepper flakes 1 1/2 cups chicken stock                                              

1/4 cup grated fresh Parmesan cheese

Bring 3 quarts of water to a boil, add a 1/2 teaspoon of salt and a Tbsp of olive oil. Add the pasta and cook as directed on the package, until al dente.

While pasta is being prepared, cook kale or rabe in chicken stock for about 8 minutes.

While greens are cooking, sauté Italian sausage until brown - about 8 minutes. Use a slotted spoon to remove sausage from pan. Add green onions to pan, sauté until soft. Add garlic and cook for a minute more.

When pasta is done, drain and return to pan. Toss together with the greens, sausage, garlic, and Parmesan cheese. Add chile pepper flakes to taste. Serves four to six.