Whole Wheat Rotini with Spicy Sausage and Mustard Greens

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mason Estate in Fate, Texas in 1991. From "Catsrecipes Y-Group"

Ingredients

• 14 ounce can chicken broth divided
• 4 quarts water
• 13 ounce package uncooked whole wheat rotini
• cooking spray
• 1½ cups chopped yellow onion
• 2 garlic cloves minced
• 1 pound hot turkey Italian sausage
• 8 ounces bagged pre-washed cut mustard greens
• ½ cup half-and-half
• ½ cup grated fresh pecorino romano cheese
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Procedures

1. Place ½ cup broth in a small saucepan over medium heat then simmer until reduced to 3 tablespoons.
2. Remove from heat.
3. Combine water and remaining broth in a large dutch oven then bring to a boil over high heat and stir in pasta.
4. Cook uncovered for 10 minutes then drain well.
5. Place pasta in a large bowl and keep warm.
6. Heat a dutch oven over medium heat.
7. Coat pan with cooking spray.
8. Add onion and cook 4 minutes stirring occasionally.
9. Add garlic and cook 1 minute stirring constantly.
10. Remove casings from sausage and ass sausage to pan.
11. Cook 6 minutes stirring to crumble.
12. Stir in greens and cook 2 minutes.
13. Add reduced stock, half and half and cheese.
14. Cook 4 minutes stirring frequently.
15. Add sausage mixture to pasta and sprinkle with salt and pepper.
16. Toss well to combine.
17. Serve immediately.