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Categories:Viewed: 63 - Published at: 8 years ago
Ingredients
- 1 pound Orecchiette Pasta Or Other Short Pasta
- 5 Tablespoons Olive Oil, Divided
- 1 pound Spicy Chicken Sausage
- 6 cups Mustard Greens
- 1 can (15 Oz. Size) Cannellini Beans, Drained And Rinsed
- 13 cups Finely Chopped Flat Leaf Parsley
- Kosher Salt And Black Pepper To Taste
- Freshly Grated Parmesan
Method
- Bring a large pot of salted water to a boil.
- While you are waiting for the water to boil, place a large saute pan over medium heat.
- Put 2 Tablespoons of the olive oil in the pan.
- Squeeze the sausage from the casing into the pan.
- Break the sausage up into bite sized pieces with a wooden spoon.
- Cook over medium heat until the sausage is nice and brown and is cooked through.
- Move the sausage from the pan and place in a bowl, leaving the juice and oil in the pan.
- Meanwhile, add the pasta to the boiling water and cook according to package directions.
- (But be prepared to take the pasta out before it is done so that it can finish cooking with the rest of the ingredients.)
- Add 1 additional Tablespoon of oil to the pan.
- Add the mustard greens to the pan.
- Stir to coat the greens with oil.
- When they have wilted down after a few minutes, add the sausage back in and also add the beans.
- Drain the pasta, reserving about 2 cups of the pasta liquid.
- Pour the pasta into the pan with the rest of the ingredients.
- Add about 1/2 cup of the pasta water at a time to make sure that the mixture isnt too dry, and it is still cooking.
- When the pasta is cooked through (which should only take a couple minutes), add most of the parsley.
- Toss to coat everything.
- Pour the pasta into a serving bowl, and sprinkle with cheese and the rest of the parsley.
- Drizzle with the remaining olive oil.
- Stir to combine.
- (Salt and Pepper to taste at this point)
