Categories: Pasta- Pasta Sauce- Pizza- Flatbread
Ingredients
- 1 Tbsp. fennel seeds, crushed
- 2 Tbsp. olive oil
- 1 lb. sweet Italian sausage, casings removed if present
- 1/2 tsp. crushed red pepper
- 4 cups reduced-sodium chicken broth
- 3 1/2 cups dried orecchiette, farfalle, or gemelli pasta (12 oz.)
- 3 cups coarsely chopped, stemmed mustard greens or baby kale leaves
- 2 Tbsp. lemon juice
- 2 to 3 Tbsp. finely shredded Parmesan cheese
Directions
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Heat a 12-inch cast-iron skillet over medium-high heat for 1 to 2 minutes. Add fennel seeds, heat 1 minute or until toasted. Add the olive oil, heat 1 minute. Add sausage and red pepper. Cook 8 to 10 minutes or until browned, stirring to break up pieces. using a slotted spoon, transfer sausage to a bowl, reduce drippings in the skillet.
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Add the chicken broth and pasta to skillet. Stir to scrape up browned bits from bottom of the skillet. Bring to boiling, reduce heat. Cook, uncovered, about 15 minutes or until pasta is tender, stirring occasionally. Add cooked sausage and mustard greens. Cook 1 minute more or until greens are wilted. Add lemon juice. Top with Parmesan and additional crushed red pepper.