This rustic recipe pairs hearty braised greens with savory Italian sausage, melding into a sauce that’s both cozy and deeply satisfying. Sfoglini Zucca gathers up every bit of sausage and greens, its ridged cups delivering a hearty, homey comfort in each bite.
MAKES FOUR - SIX SERVINGS
DIRECTIONS
Remove any large stems from the leafy greens, and slice. The shredded greens should be no wider than 1/2 inch, to allow them to nestle into the pasta when the sauce is finished.
Place a large saute pan or dutch oven over medium heat. Pour in the olive oil, then once it’s hot, add in the ground sausage. Break up as it cooks, using your spatula to press it into smaller pieces. Let the meat gently caramelize as you stir it and break it up. Once the meat is cooked and broken up into small pieces, use a slotted spoon to remove from the pan into a bowl. If you want, you can break up the sausage into smaller pieces with your hands when it has cooled enough to handle.
Turn the heat on the pan down to medium low. Let the pan cool down for a minute or two, then add in the garlic. Stir, and let the garlic soften and begin to turn translucent, about 3-5 minutes. Bring the heat back up to medium, then add in the paprika and fennel seeds and let the spices bloom for about a minute.
Deglaze the pan with the white wine, scraping the bottom of the pan with the spatula to bring any caramelized bits into the sauce. Let the wine reduce by half.
Once the wine has reduced, turn the heat up again to about medium high and begin adding your greens. Add as much as you can to the pan, stirring to coat in the liquid. Wilt the greens, then when there is space, add more. Continue to cook the greens and add more until all are in the pan. Add in the parm rind if using, then pour in the stock and season with the salt. Add the sausage back into the pot. Stir, bring up to a simmer, and cover the pan with a lid.
Braise the greens for about 30-45 minutes, depending on how sturdy your greens are. They should be tender, not mushy.
Towards the end of braising the greens, bring a pot of generously salted water to a boil. Cook the pasta until 2 minutes before al dente, according to package instructions. Reserve 1/4 cup of pasta water before straining.
Transfer the pasta and reserved pasta water to the pan with the sauce and stir well. Let the mixture cook about 2 more minutes together until the pasta is cooked to your liking.
Serve topped with grated Parmigiano Reggiano.
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Chef’s Note: This dish works beautifully with any sturdy green. Rapini will bring a pleasant bitterness, while kale or collards add earthiness. For a spicier kick, swap in hot Italian sausage instead of sweet. If you prefer a richer finish, stir in a knob of butter or a drizzle of good olive oil before serving.
Pasta Swaps: This recipe would also work well with Sfoglini Rye Trumpets, Rigatoni, or Whole Grain Radiators.
