I like the way this richly flavored sauce snuggles into corn and quinoa pasta shells, but you can select any gluten-free pasta from the many options now available. Choose any dark greens you like for this dish.
Dark greens, 1bunch, such as kale or chard, stems removed, chopped
Gluten-free shell pasta, 8oz (250g)
Parmesan cheese, ½cup (2oz/62g) freshly grated, plus more for serving
Fresh basil, ¼cup (¼oz/8g) chopped
Kosher salt and freshly ground pepper
In a heavy large frying pan over medium-high heat, warm the oil. Add the onion and sauté until translucent, about 5 minutes. Add the sausage and fennel seeds and cook until the sausage browns, breaking up the sausage with a spoon, about 8 minutes. Add the wine and boil until absorbed, about 2 minutes. Mix in the broth and tomato paste and simmer until the liquid thickens slightly, about 10 minutes.
Meanwhile, bring a large pot three-fourths full of salted water to a boil. Add the greens and cook until just tender, 4–6 minutes, depending on the type. Using a slotted spoon, transfer the greens to a bowl. Add the pasta to the pot, stir well, and cook, stirring frequently, until al dente, about 7 minutes. Drain the pasta.
Add the greens and pasta to the frying pan and stir to coat with the sauce. Mix in the ½cup (2oz/62g) cheese and the basil. Season to taste with salt and pepper. Divide among 4 warmed plates. Serve right away, passing more cheese alongside.