MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pan Pasta w/Sausage
Categories: Pasta, Pork, Vegetables, Cheese, Chilies
Yield: 6 Servings

1 tb Fennel seeds; crushed
2 tb Olive oil
1 lb Bulk Italian sausage
1/2 ts Crushed red pepper
4 c Chicken broth
3 1/2 c Dried orecchiette, farfalle
- or gemelli pasta
3 c Coarse chopped, stemmed
- mustard greens or baby
- kale leaves
2 tb Lemon juice
3 tb Finely shredded Parmesan
- cheese

Heat a 12" 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, reserving drippings in the
skillet.

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.

Makes: 6 servings

Better Homes & Gardens | May 2017

MM Format by Dave Drum - 05 May 2017

Uncle Dirty Dave's Archives

MMMMM

... Cook until really tender which, for some beans could be days.
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