Fusilli with Greens and Sausage

Preparation

1. Step 1

   Trim and wash: 1 large bunch of broccoli rabe, chard, or kale.

   Step 2

   Chop coarse and cook until tender in salted boiling water. Drain well, saving the cooking water to cook the pasta in, if you like. Form into small balls: 1/2 pound Fennel Sausage (page 358), or 1/2 pound Italian sausage, casings removed.

   Step 3

   Heat in a heavy-bottomed pan: 2 tablespoons olive oil.

   Step 4

   Add the sausage and cook over medium heat until browned and cooked through, about 6 to 8 minutes. Remove the sausage and add to the pan: 1 large onion, sliced thin.

   Step 5

   Sauté, tossing now and then, over medium-high heat until the onions soften and caramelize a bit. Season with: Salt, Fresh-ground black pepper, A pinch of dried chile flakes.

   Step 6

   Add the cooked greens and sausage and cook for a few minutes, tossing and stirring. Taste for salt and adjust as needed.

   Step 7

   Bring a large pot of salted water to a boil. Add: 3/4 pound fusilli, orecchiette, or penne rigate.

   Step 8

   Cook al dente, then drain and return to the pan. Toss the pasta with a bit of salt and: Extra-virgin olive oil.

   Step 9

   Plate and top with the sauce, drizzle with olive oil, and sprinkle with: 1/2 cup grated pecorino or Parmesan cheese.

   Step 10

   Serve immediately.

2. Variations

   Step 11

   Omit the sausage and increase the amount of olive oil the onions are cooked in.

   Step 12

   Instead of cooking the greens in boiling water, add them to the onions with a bit of water and cook until tender.