Garlicky Greens with Sausage and Pasta | CookOS

Garlicky Greens with Sausage and Pasta

Name: Garlicky Greens with Sausage and Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 sweet Italian sausages; 4 oz gemelli pasta; 4 cups hearty greens, such as chard, kale, or dandelion greens, chopped; 1 tbsp olive oil; 1 garlic clove, minced

This garlicky greens with sausage and pasta combines roasted hearty greens like kale or chard with sweet Italian sausages and gemelli pasta for a quick, savory Italian weeknight dinner. The dish comes together in under 30 minutes with minimal ingredients and delivers restaurant-quality flavor from slow-roasted greens and garlic-infused olive oil.

🌍Italian 🏷️Italian sausage 🏷️Kale 🏷️Chard 🏷️Dandelion greens Gemelli pasta

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🏷️Garlic

Total

40 min

Servings

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 sweet Italian sausages
4 oz gemelli pasta
4 cups hearty greens, such as chard, kale, or dandelion greens, chopped
1 tbsp olive oil
1 garlic clove, minced

5 Ingredients

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Instructions

1
Place sausages in a Suvie pan and place pan in the bottom zone of Suvie.
2
Place leafy greens, olive oil, and garlic in a second Suvie pan and stir to incorporate. Place pan in the top zone of Suvie. Input settings, and cook now or schedule.
3
Set Bottom Zone: Roast at 400°F for 30 minutes and Top Zone: Roast at 350°F for 20 minutes
4
Place pasta in the Suvie pasta pot (green handles) and cover pot with lid. Place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
5
Set Pasta, 2 cups, 10 minutes in Suvie Starch Cooker
6
After the cook, remove all pans from your Suvie. Transfer pasta and greens to a large bowl, stirring to incorporate. Season to taste with salt and pepper.
7
Remove sausage from pan and cut into ½-inch rounds. Add sausage to the pasta, stirring to incorporate. Divide between bowls and serve.

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Tips & Notes

Pro tips

Roast the greens at high heat (400°F+) to develop caramelized, crispy edges that add depth of flavor and texture contrast.
Brown the sausages first to render fat and build a flavorful fond, then tear or slice them before tossing with pasta.
Finish with raw minced garlic stirred into warm olive oil right before mixing to preserve its sharp, fresh bite.
Reserve pasta water and add a splash to the final toss to emulsify the oil and help it coat the greens and pasta evenly.

Substitutions

Sweet Italian sausages → spicy Italian sausages (changes heat level)
Gemelli pasta → penne or fusilli (keeps texture; avoid long thin pasta)
Chard or kale → collard greens or mustard greens (similar roasting time)
Olive oil → garlic-infused oil (if available; reduces fresh garlic amount)

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of olive oil to restore texture.

Common Questions

Can I use a different type of sausage?

Yes. Hot Italian sausage works well for more spice, or try fennel-forward varieties. Spicy sausage will shift the flavor profile noticeably.

What type of greens work best?

Chard, kale, and dandelion greens are ideal because they hold up to roasting. Spinach wilts too quickly; use heartier cuts if substituting.

Can I make this ahead?

Cook the sausage and greens ahead and store separately. Toss with warm pasta and garlic oil just before serving to keep the dish fresh and avoid soggy pasta.

What pasta shape works if I don't have gemelli?

Penne, fusilli, or rigatoni all work. Avoid thin pasta like spaghetti, which can get lost; stick to short, textured shapes that catch the oil and greens.