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Pasta with Dandelion Greens, Sausage, and Garlic

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Ingredients
  

  • * 1 bunch dandelion greens thoroughly washed and chopped
  • * 250g 8 oz pasta (penne, rigatoni, or spaghetti)
  • * 2 Italian sausage links mild or spicy, casings removed
  • * 3-4 cloves garlic minced
  • * 1/4 cup dry white wine or chicken broth
  • * 2 tablespoons olive oil
  • * 1/2 teaspoon red pepper flakes optional
  • * Salt and freshly ground black pepper to taste
  • * Grated Parmesan cheese for serving

Instructions
 

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
  • Add the minced garlic and red pepper flakes (if using) to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
  • Pour in the white wine (or chicken broth) and let it simmer for a minute, allowing the alcohol to cook off.
  • Add the chopped dandelion greens to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
  • Add the cooked pasta to the skillet and toss to combine with the sausage and dandelion greens. Add a little of the reserved pasta water if needed to create a slightly saucy consistency.
  • Serve immediately, topped with grated Parmesan cheese.

Notes

You can substitute other greens like spinach or kale for the dandelion greens, but adjust cooking time as needed. For a richer flavor, use pancetta or bacon instead of sausage. If you don't have white wine, chicken broth works perfectly as a substitute. Adjust the amount of red pepper flakes to your preferred level of spiciness.