Shell Pasta with Sausage and Greens (photo)

Shell Pasta with Sausage and Greens


  • 1 lb. shell or ear-shaped "Conchiglie" pasta
  • 3/4 lb. Italian sausage - half hot, half sweet or plain
  • 12 oz. bunch of kale, broccoli rabe, or other green, chopped (if using kale, or leafy green, remove and discard center stem)
  • 2 green onions, chopped
  • 6 garlic cloves, diced
  • 1/4-1/2 teaspoon hot red pepper flakes
  • 1 1/2 cups chicken stock
  • 1/4 cup grated fresh Parmesan cheese


1 Bring 3 quarts of water to a boil, add a 1/2 teaspoon of salt and a Tbsp of olive oil. Add the pasta and cook as directed on the package, until al dente.

2 While pasta is being prepared, cook kale or rabe in chicken stock for about 8 minutes.

3 While greens are cooking, sauté Italian sausage until brown - about 8 minutes. Use a slotted spoon to remove sausage from pan. Add green onions to pan, sauté until soft. Add garlic and cook for a minute more.

4 When pasta is done, drain and return to pan. Toss together with the greens, sausage, garlic, and Parmesan cheese. Add chile pepper flakes to taste.

Note: You might want to try experimenting with adding some sautéed bell pepper.

Main Ingredients