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.
Whole Wheat Blend Rotini with Spicy Turkey Sausage and Mustard Greens
Comments and Reviews 1-10 of 13
PhDcook Posted: 03/13/11
ash12203 Posted: 03/01/09
This recipe was delicious. The combination of tastes and textures was perfect. I will definitely make it again and would even be proud to serve it to guests. I started all three components at the same time; cooked the pasta, reduced the chicken stock, and sauted the onions, sausage, and mustard greens. The total cooking time was less than 1/2 hour.
Lilieblue Posted: 02/23/10
This came together fast for a weekday meal but would absolutely consider this for guests as it was really delicious. I substituted spinach for the greens and served it with steamed broccolini on the side.
EPMaxwell Posted: 06/04/10
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!
whiskeygirl Posted: 07/26/09
I loved this dish! My husband loves italian sausage so I put this on our list for him although I am not a huge fan of it. I was completely surprised at how much I enjoyed this. I did substitute spinach for the greens and added some arugula as it was light on spinach. We are a family of only two and it made quite a bit so we had two large left over portions which was great.
Charlotte11 Posted: 08/26/09
I made this for my better half whose food standards are VERY high, and not only did he rave about it all evening, it's his new favorite meal. I used all organic ingredients, mild Italian chicken sausage from Whole Foods, 100% whole wheat pasta and baby spinach. I also used maybe a half-tablespoon of butter instead of cooking spray to give the onion and garlic more flavor. Served with steamed sugar snap peas and sourdough bread. Perfect.
CyanEclipse Posted: 03/19/10
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.
sbburris Posted: 03/12/10
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.
swankait Posted: 07/08/10
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.
travelchickie Posted: 10/25/10
I LOVE this recipe! I add double greens, since they wilt so much. I've also done this with spicy chicken sausage, & it's just as yummy. The spicier the turkey sausage, the better!
jemcaven2009 Posted: 12/31/11
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!
skspillman Posted: 05/08/12
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.
BlueToBlue Posted: 02/15/13Fremont, CA
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.