Fusilli with Greens and Sausage

1. Prepare Greens

Trim, wash, and chop the broccoli rabe, chard, or kale. Boil them in salted water until they are tender, then drain them using a colander. Save the cooking water for boiling the pasta.

2. Brown Sausage

Form the fennel sausage into small balls. Heat olive oil in a heavy-bottomed pan over medium heat. Brown the sausage balls, turning occasionally, until golden-brown, about 6-8 minutes. Remove and set aside.

3. Caramelize Onions

In the same pan, add the chopped onion with a pinch of salt, fresh-ground black pepper, and a pinch of dried chile flakes. Sauté until soft and caramelized.

4. Combine Sausage and Greens

Return the cooked greens and sausage to the pan. Toss and stir the mixture for a few minutes, ensuring all ingredients are well combined and heated through.

5. Cook Pasta

Bring the reserved green-infused water back to a boil and cook the pasta until al dente. Drain the pasta, then toss with a drizzle of extra-virgin olive oil.

6. Serve

Plate the pasta and spoon the sausage and greens mixture on top. Finish with an extra drizzle of extra-virgin olive oil and a generous sprinkle of grated pecorino cheese.