1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes). Remove from heat.
Combine water and remaining broth in a large Dutch oven. Bring to a boil over high heat; stir in pasta. Cook, uncovered, 10 minutes or until al dente. Drain well; place pasta in a large bowl. Keep warm.
Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove casings from sausage. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Stir in greens; cook 2 minutes or until greens wilt. Add reduced broth, half-and-half, and cheese. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper. Toss well to combine. Serve immediately.
This is a great recipe. We use it all the time when we have a surplus of mustard greens in the garden and never get tired of it. I add shaved fennel to it to up the veggie content a bit. I've used both Romano and Parmesan cheese and either comes out great. I also use fat free half and half because that's what we have on hand (I'm not going to buy a whole thing of half and half for the small amount called for in this recipe) and cut it down to just two tbsp that I stir in after I remove the pan from the stove (if I added it while the pan was still heating, I think the fat free half and half would separate). I don't bother with the chicken broth in the pasta water--seems like a waste of chicken broth.
I followed this recipe exactly except that I used spinach instead of mustard greens. It came together quickly and was flavorful and hearty. Next time I might use one of those Flavor Boosters instead of boiling down the chicken broth.
I have made this recipe numerous times, often for when we have dinner guests. It requires a bit of work but is well worth the effort. I have always used spinach in place of the mustard greens, and often use turkey or pork sausage instead of chicken. This is great for leftovers, too!
I couldn't find spicy chicken sausage so I used spicy italian pork sausage. I also substituted spinach because I already had it. I'm not sure if it was because of the sausage I used (more fat), but this was seriously yummy. I don't know what the mustard greens would do to this dish, but the spinach worked just fine.
My boyfriend and I both loved the combination of mustard greens and spicy turkey sausage. This recipe is definitely a keeper! I would rather make it as a weeknight meal than on a special occasion, though.
Well, I ended up buying smoked turkey sausage by mistake, but it still tasted wonderful!! This was sooo good and so easy to make. I just sliced the sausage and added it to onions & garlic just long enought to get warm and the juices flowing. I too used spinach in place of the mustard greens, which worked fine. So, my recipe wasn't spicy, but it was still full of flavor, and we will definitely make it again!
This is a really good, kid-friendly recipe. I've made it twice now with baby arugula I had on hand, and with tri-color veggie pasta. First time I made it with sweet Italian sausage and second time with chicken sausage (kid doesn't like spicy). The pecorino romano is key. I don't think it would have been as good using your run-of-the-mill romano or parmesan.
This honestly is probably my least favorite Cooking Light recipe so far (cooked about 30-40). It wasn't bad, but it's just kinda one of those hearty, utilitarian meals that doesn't make you go "mmmm" after every bite. My favorite part was that it allowed me to use some leftover turkey sausage from the All-American Chili recipe.
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