Rigatoni with Collard Greens and Sausage
Rigatoni with Collard Greens and Sausage is a flavorful pasta dish inspired by the cuisine of Umbria.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- ½ orange or yellow bell pepper
- 3 cloves garlic, minced
- 2 medium sweet Italian sausages or spicy chicken sausage
- 1 bunch collard greens, stems removed and coarsely chopped
- ½ cup chicken broth
- 1 tsp balsamic vinegar
- pinch red pepper flakes
- ½ cup parmesan cheese
- 1/4 cup sliced olives
- 12 ozs rigatoni or other short pasta shape
- salt to taste
Instructions
- Coat a large skillet with oil spray, and heat to medium high. Add the sausage to the pan, cook about 5 minutes, turning occasionally to brown the sausage. Remove the sausage and set aside for later.
- Add 1 tablespoon olive oil in the skillet, then stir in onions to sauté. After the onion has cooked for a few minutes, add the peppers.
- Sauté the onions and peppers for 5 minutes until softened. Add the garlic, cook for another minute.
- Start boiling water for the pasta at this time.
- Stir the collard greens into the skillet, doing so in a few batches to allow them a minute to cook down. Add the broth, red pepper flakes and salt to taste.
- Cover the skillet, and cook the greens for 10 minutes on medium low.
- Cut the chicken sausage into thin slices, then stir into the skillet. Cook another 10 minutes covered. Stir up the sausage and greens, and keep warm on low heat while the pasta finishes cooking.
- Start cooking the pasta around the same time you add the sausage to the pan, and cook according to package instructions.
- Drain the pasta when done. Toss with the remaining tbsp olive oil, then stir in the sausage and greens, followed by the cheese. Serve and enjoy with a glass of Italian red wine!
Notes
- We originally used sweet Italian pork sausages, but have also used andouille chicken sausages. Both work well.
