INGREDIENTS:
- 1 lb/454 grams penne
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 3 large Italian sausages (mild or spicy), about ¾ lb, casings removed
- 8 cups chopped greens (kale, swiss chard, spinach), tough stems discarded
- salt and pepper
- 1 cup pitted black olives
- 1 tbsp fresh lemon juice
- 1 cup grated parmigiano-reggiano or parmesan cheese, plus more for topping
- Allepo pepper or crushed red chile flakes, to taste
- Cook penne in a large pot of salted, boiling water.
- Meanwhile, heat oil over medium-high heat in a dutch oven or large saucepan. Add garlic and saute until fragrant, about a minute. Add sausage and cook, breaking up with a spoon, until well browned and no longer pink inside. Add greens and season with salt and pepper; cook, stirring, until just wilted, then remove from heat.
- When pasta is al dente, scoop out 1 cup of the pasta water; drain the rest. Add penne to the dutch oven along with pasta water, olives, lemon juice and cheese. Stir well and add more salt and chile flakes to taste. Serve topped with more cheese.
