Pasta with Mustard Greens and Crispy Sausage
Begin by cooking the sausage. Heat about 2 tsp of oil in a large, deep-sided skillet set over medium heat. When hot, add the sausage and break it into crumbles.
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Cooking tools:
- Skillet
- Pot
- Stove
- Colander
- Plate
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Serving bowl
Ingredients
- 3/4 lb. bulk Italian sausage (hot or sweet)
- 16oz WP Rawl Farms® Mustard Greens
- 2 shallots, diced
- 1 teaspoon crushed red chili flakes
- 15-oz. can chicken broth
- 3 garlic cloves, minced or grated
- 1 tablespoon apple cider vinegar
- 1/2 tsp sugar
- 1 lb. orecchiette pasta, or other small cut that you like
- 1 1/2 cups crumbled goat cheese
- 1 cup grated parmesan
- Salt and freshly cracked black pepper, as needed
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