Howard L. Puckett
Yield
8 servings (serving size: 1 1/4 cups pasta mixture)

Finalist--Entrées. "Reducing some of the broth for the sauce and adding broth to the pasta water both deepen the flavor. I like the bite of the mustard greens and using healthy poultry sausage." -Jeff Violette, Oakland, ME

How to Make It

Step 1

Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes). Remove from heat.

Step 2

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.

Step 3

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.

Step 4

Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper. Toss well to combine. Serve immediately.

Ratings & Reviews