Fusilli with Greens and Sausage
(4 servings)
I love the flavors of a spicy garlicky sausage together with nutty greens such as broccoli rabe. Besides fusilli noodles, penne rigate, orecchiette, or any other large toothy pasta shape is good for this sauce.
Trim and wash:
1 large bunch of broccoli rabe, chard or kale
Chop coarse and cook until tender in salted boiling water. Drain well, saving the cooking water to cook the pasta in, if you like.
Form into small balls:
½ pound Fennel Sausage or ½ pound Italian sausage, casings removed
Heat in a heavy-bottomed pan:
1 large onion, sliced thin
Sauté, tossing now and then, over medium-high heat until the onions soften and caramelize a bit.
Season with:
Salt
Fresh-ground black pepper
A pinch of dried chile flakes
Add the cooked greens and sausage and cook for a few minutes, tossing and stirring. Taste for salt and adjust as needed. Bring a large pot of salted water to a boil.
Add:
¼ pound fusilli, orecchiette, or penne rigate
Cook al dente, then drain and return to the pan.
Toss the pasta with a bit of salt and:
Extra-virgin oil
Plate and top with the sauce, drizzle with olive oil, and sprinkle with:
½ cup grated pecorino or Parmesan cheese
Serve immediately.
Variations
Omit the sausage and increase the amount of olive oil the onions are cooked in.
Instead of cooking the greens in boiling water, add them to the onions with a bit of water and cook until tender.
Recipe from Alice Waters - The Art of Simple Food
