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.

Ingredients

  • Olive oil, 2 tablespoons
  • Yellow onion, 1 large, chopped
  • Gluten-free Italian-style turkey sausage, spicy or sweet, 10 oz (315 g), casings removed
  • Fennel seeds, 1 teaspoon, crushed
  • Dry white wine, ½ cup (4 fl oz/125 ml)
  • Gluten-free chicken broth, 1 cup (8 fl oz/250 ml)
  • Tomato paste, 1 tablespoon
  • Dark greens, 1 bunch, such as kale or chard, stems removed, chopped
  • Gluten-free shell pasta, 8 oz (250 g)
  • Parmesan cheese, ½ cup (2 oz/62 g) freshly grated, plus more for serving
  • Fresh basil, ¼ cup (¼ oz/8 g) chopped
  • Kosher salt and freshly ground pepper

Method

  1. 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.
  2. 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.
  3. Add the greens and pasta to the frying pan and stir to coat with the sauce. Mix in the ½ cup (2 oz/62 g) cheese and the basil. Season to taste with salt and pepper. Divide among 4 warmed plates. Serve right away, passing more cheese alongside.

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