Description
This Spicy Paccheri with Sausage & Greens is a hearty and flavorful Italian-inspired pasta dish featuring al dente paccheri tossed with spicy Italian sausage, sautéed garlic and greens, all coated in a creamy Parmesan sauce. Perfect for a comforting weeknight dinner, it balances spice and creaminess with nutritious leafy greens like kale or Swiss chard.
Ingredients
Scale
Pasta
- 12 ounces paccheri or rigatoni pasta
- ½ cup reserved pasta water
- Salt (for pasta water)
Sauce & Protein
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage (casings removed)
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- 1 bunch kale or Swiss chard (stems removed, leaves chopped)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
Garnish (optional)
- Extra Parmesan cheese
- Extra crushed red pepper flakes
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the paccheri and cook according to package instructions until al dente, usually about 12 minutes. Reserve ½ cup of the pasta water before draining the pasta. Set the cooked pasta aside.
- Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add the spicy Italian sausage, breaking it up with a spoon. Cook for 6 to 8 minutes, stirring occasionally, until the sausage is nicely browned and cooked through.
- Sauté Garlic and Red Pepper: Add the minced garlic and crushed red pepper flakes to the sausage in the skillet. Cook and stir for about 1 minute until the garlic becomes fragrant, taking care not to burn it.
- Cook the Greens: Stir in the chopped kale or Swiss chard leaves and cook for 3 to 4 minutes until the greens wilt and soften, stirring occasionally to ensure even cooking.
- Make the Creamy Sauce: Reduce the heat to low. Pour in the heavy cream and grated Parmesan cheese, stirring continuously to create a smooth, creamy sauce.
- Toss Pasta and Sauce: Add the cooked paccheri to the skillet and toss everything together. Splash in some of the reserved pasta water as needed to loosen the sauce and help it coat the pasta evenly.
- Season and Serve: Taste and adjust seasoning with salt and black pepper. Serve the pasta hot, garnished with additional Parmesan cheese and red pepper flakes if desired.
Notes
- Substitute the kale or Swiss chard with spinach or arugula for a faster-cooking green option.
- For a lighter version of the sauce, use half-and-half instead of heavy cream.
- If you prefer a less spicy dish, reduce or omit the crushed red pepper flakes.
- Leftovers store well in the refrigerator for 2-3 days; reheat gently to avoid breaking the cream sauce.
