Mustard Green and Italian Sausage Rigatoni
- 1 lb. dry rigatoni noodles
- 2 Tbsp. Dijon mustard
- 3 Tbsp. olive oil
- 3 cloves garlic, minced
- 1 and ¼ lb. Italian turkey sausage, casings removed
- 10 oz. trimmed and chopped mustard greens
- ½ tsp. salt
- 1 pint grape tomatoes, halved
- ¼ cup grated Parmesan cheese
- Cook rigatoni according to package instructions, making sure to save ⅓ cup of cooking liquid prior to draining. Whisk Dijon into reserved liquid and set aside.
- Meanwhile, heat olive oil in a large saucepan over low heat. Add garlic. Cook to infuse oil with flavor, 2-3 minutes. Increase heat to medium-high and add sausage. Use wooden spoon to break it up. Cook stirring occasionally until cooked through, 5 minutes.
- Add mustard greens, ⅓ at a time, allowing to wilt and make space before adding next addition. Stir in salt and cook stirring occasionally until greens are fully wilted, 3 minutes.
- Add the tomatoes and the Dijon mixture. Stir to heat through. Toss with cooked pasta. Serve topped with Parmesan cheese.
Recipe by SuperFit Greens at http://superfitgreens.com/mustard-green-and-italian-sausage-rigatoni/
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