A healthy twist on the classic Italian sausage and rapini pasta.
1/2 onion, chopped
1 tsp olive oil
1 lb hot Italian turkey sausage, removed from casings
1 broccoli crown, broken into florets
1 bunch of turnip greens, cleaned and torn into small pieces
250 g pasta (I used bucatini since it was what I had on hand, but would have preferred to use penne, orecchiete or rigatoni)
1 clove of garlic
hot pepper flakes to taste
1/4 cup grated parmesan cheese
splash of white wine, if desired
Saute onion in oil over medium heat until softened. Add sausage, and fry over medium heat, stirring frequently. After the sausage looks cooked, add 1 chopped clove of garlic, and crushed pepper flakes to taste. I use a few shakes of crushed pepper flakes
While the sausage is cooking, bring a large saucepan of water to a simmer, and cook pasta according to its type. Bring another large saucepan of water to a boil, then simmer broccoli for 5-6 minutes, or until crisp-tender, in a saucepan over medium heat. Remove broccoli with a slotted spoon, and add to the sausage/onion mixture, and stir gently. Simmer turnip greens in the water for 5 minutes. Remove turnip greens from the saucepan, drain well, then add to sausage mixture. Add white wine to the sausage mixture, if desired, stir, and heat over medium heat for a couple minutes.
Stir in 1/4 cup of grated parmesan cheese. Add drained pasta, stir, then serve.