RCI-ND.002.0158.001
Whole Wheat Rotini with Spicy Sausage and Mustard Greens
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mason Estate in Fate, Texas in 1991.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- can chicken broth divided14 ounce
- 4 quarts
- package uncooked whole wheat rotini13 ounce
- 1 unit
- 1½ cups
- 2 unit
- hot turkey Italian sausage1 pound
- bagged pre-washed cut mustard greens8 ounces
- ½ cup
- ½ cup
- ½ teaspoon
- ¼ teaspoon
Method
1
Bring 4 quarts of water to a boil in a large pot over high heat.
2
Add the whole wheat rotini to the boiling water and cook according to package directions until al dente, then drain and set aside.
10 minutes
3
Heat cooking spray in a large skillet over medium-high heat, then add the chopped yellow onion and cook for 3-4 minutes, stirring occasionally, until softened.
4
Add the minced garlic to the skillet and cook for 30 seconds until fragrant, stirring constantly.
5
Add the hot turkey Italian sausage to the skillet, breaking it apart with a spoon as it cooks, for 6-8 minutes until browned and cooked through.
7 minutes
6
Stir in the 14 ounces of chicken broth and the bagged pre-washed mustard greens, cooking for 3-4 minutes until the greens are tender.
4 minutes
7
Reduce heat to low and stir in the half-and-half and grated pecorino romano cheese until the cheese melts and the sauce is smooth.
8
Add the drained pasta to the skillet and toss gently to combine all ingredients.
9
Season the pasta with kosher salt and freshly ground black pepper, tasting and adjusting as needed.
10
Divide the pasta among four bowls and serve immediately.