Spicy Sausage and Robust Greens Fusilli

1. Prepare the Greens

Begin by trimming and washing your greens, whether you choose broccoli rabe, chard, or kale. Bring a pot of water to a boil and blanch the greens until they are tender, which should take just a few minutes. Once tender, drain them thoroughly and chop them coarsely.

2. Cook the Sausage

Take your sausage and form it into small balls. Heat 2 tablespoons of olive oil in a heavy-bottomed pan over medium heat. Add the sausage balls and cook them for about 6-8 minutes, or until they are browned and cooked through. Remove the sausage from the pan and set it aside.

3. Sauté the Onions

In the same pan, add the thinly sliced onion and sauté it until it becomes softened and caramelized, which will take a few minutes. Season the onions with salt, fresh-ground black pepper, and a pinch of dried chile flakes.

4. Combine Sausage and Greens

Return the cooked greens and sausage to the pan with the onions. Cook everything together for a few more minutes, tossing and stirring to combine the flavors well.

5. Cook the Pasta

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente, following the package instructions. Drain the pasta well.

6. Toss the Pasta

Toss the cooked pasta with a bit of extra-virgin olive oil and season with a pinch of salt. Add the greens and sausage mixture to the pasta and toss everything together until it is well combined.

7. Serve

To serve, plate the pasta and top it with the greens and sausage sauce. Drizzle a little extra-virgin olive oil over the top and sprinkle generously with grated pecorino or Parmesan cheese.