Spicy Pasta with Chicken Sausage & Greens


16 oz medium shell pasta
1 bunch broccolini, cut into 1-inch pieces
2 tablespoons olive oil
1 small onion, coarsely chopped
3 cloves garlic, minced
2 C fresh baby spinach 
crushed red pepper

  1. In a Dutch oven cook pasta according to package directions, adding the broccolini for the last 4 minutes of cooking time. Drain; rinse with cold water and drain again. Set aside.
  2. In a 12-inch skillet, heat oil over medium heat. Add onion and cook until caramelized. Add chicken sausage until you see a golden crust on the flat side of the sausage. Add garlic. Cook for 1 minute. Add pasta mixture, chicken broth, salt and pepper. Heat through. Add spinach. Remove from heat; toss to wilt greens.
  3. Divide among shallow bowls. Sprinkle each serving with parmesan cheese. Sprinkle with crushed red pepper, to taste

(Changes to original recipe from BH&G: I substituted baby spinach for arugula, and omitted fresh dill)


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