Spicy Sausage and Fennel Rigatoni with Wilted Greens

Spicy Sausage and Fennel Rigatoni with Wilted Greens

A comforting and flavorful pasta dish that combines pork sausage with aromatic fennel, spicy red pepper flakes, and tangy lemon juice – perfect for a quick weeknight dinner. The dish is finished off with fresh baby greens and grated Parmesan cheese for added texture and freshness.


  • 1 lb. rigatoni
  • 1 lb. pork sausage
  • 1 bulb fennel, cored and thinly sliced
  • 1 Tbsp. fennel seeds
  • 1 tsp. red pepper flakes
  • 1 Tbsp. lemon juice
  • 4 cups packed baby greens (such as arugula and spinach)
  • cup Parmesan cheese, grated


Cook pasta according to package directions. Drain, rinse, and set aside.

In a large skillet over medium-high heat, add pork sausage. Cook, breaking into bite-size pieces, until outsides are browned, about 5 minutes.

Add fennel, fennel seeds and red pepper flakes. Cook, stirring occasionally, until fennel is tender and pork is cooked through.

Stir in lemon juice and baby greens; stir until greens are wilted.

Fold in reserved pasta and serve, topped with Parmesan cheese.


4 servings

Bunches of rainbow swiss chard

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