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“Use a combination of greens - like Kale, mustard, chard or spinach, whatever looks good.”

Ingredients Nutrition


  1. Bring a large pot of water to boil.
  2. Meanwhile remove sausge from it's casing. Heat a small amount of olive oil in a large saute pan over medium heat and cook the sausage until browned and cooked through.Transfer cooked sausauge to a large bowl.
  3. In the same pan add a tablespoon of olive oil and turn heat to high. Once the oil is hot, add half the greens. Let the greens sit for a minute undisturbed.
  4. Season with a pinch of kosher salt and crushed red pepper flakes to taste. Add half the garlic.
  5. Bein to toss the greens around until they start wilting. Once wilted transfer to the large bowl.
  6. Repeat with the remaining greens and transfer the greens to the bowl.
  7. Don't wash the pan yet.
  8. Cook the pasta in salted water. Reserve a cup of the pasta water.
  9. In the same saute pan add half the reserved cooking liquid and add the 1 tablespoon of butter. Let simmer until reduced slightly.
  10. Add the pasta to the large bowl with the sausage and greens.
  11. Pour the cooking liquid-butter mixture over top.
  12. Add the cheese and stir with a large spoon.
  13. Add more cooking liquid if necessary.
  14. Dish out the pasta topping with pepper and more parmesan cheese.

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