Casareccia Pasta with Chicory & Sausage

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For this recipe, any type of short pasta can be used. To switch it up, you can also use whole-wheat pasta and add grated Pecorino Romano or creamy goat cheese for a savory finish to a hearty dish.

Ingredients:

• 1 (1-pound) package DeLallo Casareccia pasta
• 1 1/2 pounds fresh chicory or dandelion greens
• 12 ounces DeLallo Sweet Italian Sausage, skinned and roughly chopped
• 1/2 onion, chopped
• 3 cloves garlic
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• Pinch of hot pepper
• Salt

Directions:

In a large pot, bring a gallon of water to boil for the pasta.

To prepare the chicory, cut off the tougher portions of the stems. Cut leaves in 2 or 3 parts, then wash; spin in a salad spinner to eliminate most of the water; set aside.

Press and peel 3 garlic cloves and toss them in a large pan with extra virgin olive oil; as soon as they start to turn golden, about 2 minuts, add chicory. Add a pinch of salt. Stir, then cover with a lid. Leave covered for a minute or so, occasionally turning the chicory with a pair of tongs; add a pinch of hot pepper and cover again. Cook uncovered for 2 more minutes.

In a separate pan, brown the sausage, and sauté with onion and some olive oil. Once browned, about 5 minutes, combine the sausage with the chicory.

Once boiling, add salt to water. Cook your pasta for al dente texture. Drain then toss with the meat and greens, adding some more olive oil and chili pepper. Cook together for about 2 minutes. Serve.

Serves 4 Send to friend Printer-friendly version