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.
Ingredients
- 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)
- ⅓ cup Parmesan cheese, grated
Directions
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.
Yield
4 servings
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