Adapted from Dishing up the Dirt by Andrea Bemis.
Ingredients:
1 pound pasta 2 tablespoons butter, divided 1 pound Italian sausage 1 bunch of root veggies- daikon, radishes, carrots …with greens (about 1 pound of roots) Pinch crushed red pepper flakes Salt and pepper 1/4 cup broth or water 4 ounces goat cheese, crumbled Freshly grated Parmesan, for serving
Preparation:
Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup of the pasta water, and then drain the pasta and return it to the pot (keeping the 1 cup of reserved pasta water to the side).
Heat 1 tablespoon butter in a large skillet over medium high heat. Add the sausage and cook, using a wooden spoon to break up the meat, until it’s cooked through and lightly browned, about 5-7 minutes. Use a slotted spoon to remove the sausage from the pan and add it to the pot with the pasta. Keep the pan on medium-high heat and add the remaining tablespoon butter.
Cut the roots into small chunks (about 1/4 inch pieces). Stack the greens and thinly slice them. Keep the greens to the side.
Add the roots to the hot pan along with the crushed red pepper flakes, salt and pepper. Cook, stirring occasionally, for about 3 minutes. Add the broth and continue to cook until the liquid evaporates and the turnips begin to soften and brown. Add more butter if needed. Toss in the greens and cook until they wilt. About 3 minutes longer.
Transfer the mixture to the pot with the pasta and sausage and give it a good toss. Add the goat cheese and enough of the reserved pasta water to create a light sauce that coats to pasta. Divide between bowls and top with Parmesan and additional salt, pepper and crushed red pepper flakes if desired.