Penne with Sweet Sausage, Fontina, Sage, and Dandelion Greens
Sage and Dandelion Greens add a unique touch to this delicious Penne dish!
- Coarse salt
- 2 tablespoons olive oil
- 10 ounces sweet Italian sausage (2-3 links), casing removed
- 1 pound dried penne
- ¾ cup onion, diced
- 1 tablespoon garlic, chopped
- 4 sage leaves, sliced thinly
- 1 cup dry white wine
- ½ cup chicken stock
- ½ cup heavy cream
- 2 bunches dandelion greens, thick stems discarded, leaves washed and chopped
- 8 ounces Fontina cheese, grated
- ground black pepper
- Heat 1 tablespoon olive oil in a wide, deep sided sauté pan over medium heat.
- Add the sausage and cook, stirring to break up the meat until no longer pink (3 to 4 minutes).
- Use a slotted spoon to transfer the meat to a plate. Set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8 minutes).
- Add remaining 1 tablespoon oil to the pan and heat. Add onions and cook, stirringly, until softened but not brown (4 minutes).
- Add garlic and sage and cook (2 minutes).
- Return sausage to the pan, add wine, and stir. Raise the heat to high, bring the wine to a boil, and continue to boil until reduced by half (4 minutes).
- Add stock and cream and cook (2 minutes).
- Drain pasta and immediately add it to the pan containing the sauce. Add dandelion greens and toss well. As soon as the greens have begun to wilt, stir in the grated cheese until melted.
- Season with salt and pepper.