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Creamy Pasta with Sausage and Hardy Greens

Creamy Pasta with Sausage and Hardy Greens

By Rose HattabaughOctober 4, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

This simple one-pot dish was inspired by the northern Italian pairing of pasta or risotto with bitter chicories and hearty sausage. Our take employs a straightforward method: sauté onions and garlic, then incorporate sausage and your robust green of choice (lacinato kale, radicchio and escarole—or even a combination—are great). From there, rich cream, nutty Parmesan, tangy lemon juice and a splash of starchy pasta water complete the silky-smooth sauce. We love the way twisty gemelli and cavatappi catch bits of sausage and stewy greens, but feel free to use any short pasta you have on hand.

Tip

Don't undercook the greens. They should be fully tender, merely wilted before the pasta is added to the pot.

Ingredients
  • 1

    pound gemelli, cavatappi or other short pasta

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil

  • ½

    medium yellow onion, chopped

  • 3

    medium garlic cloves, minced

  • 1

    pound sweet or hot Italian sausage, casing removed

  • 4

    cups chopped hardy greens, such as lacinato kale (stemmed), radicchio (cored) or escarole

  • 2

    ounces Parmesan cheese, finely grated (1 cup), divided

  • ½

    cup heavy cream

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

  • 1

    tablespoon grated lemon zest, plus 2 tablespoons lemon juice

Step 1

In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 1½ cups of the cooking water, then drain and set aside.

Step 2

In the same pot over medium, heat the oil until shimmering. Add the onion and cook, stirring, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the sausage and cook, stirring and breaking it into bits, until starting to brown, 5 to 6 minutes. Stir in the greens and 1 cup of the reserved cooking water; cook, uncovered and stirring occasionally, until the greens are tender, 4 to 5 minutes.

Step 3

Add the pasta, half the Parmesan, the cream, parsley and lemon zest and juice. Cook, tossing, until the pasta is al dente, about 3 minutes; add more reserved water as needed so the noodles are lightly sauced. Off heat, taste and season with salt and pepper. Serve sprinkled with the remaining Parmesan.