This recipe would work with arugula and mustard greens. They’re tender enough that everything could be cooked quickly. I can’t remember the recipe’s original source.
Ingredients:
6 quarts boiling, salted water 1 pound tart greens 1 pound Orecchiette pasta 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 8 large garlic cloves, cut into 1/2-inch cubes 6 ounces Italian sausage links (mild or hot), cut into 1/2-inch pieces 1/4 teaspoon hot red pepper flakes, or to taste 1 tablespoon tomato paste 1/2 cup toasted pine nuts or coarsely chopped almonds 1 to 1-1/2 cups shredded Pecorino Romano or Parmesan
Preparation:
Have the water at a full boil, drop in the greens and boil, uncovered, until just tender. If you’re mixing the arugula with the mustard greens, cook the arugula first, about 2 minutes and lift them out with a big strainer. Then add the mustard greens, which may need to cook a little longer. Five minutes? Also lift them out with a strainer because the next thing you’re going to do is to cook the pasta in the same water. Add the pasta and cook until tender, according to package directions.
While pasta is cooking, put olive oil in a large skillet, add 1/2 cup pasta water, salt, pepper and garlic and cook until garlic is soft, about 5 minutes. Scoop out the garlic. Add sausage and pepper flakes. Sear the sausage, then cover the pan and cook 5 minutes or until no longer pink. Stir in tomato paste, cook for another minute, uncovered, then add the cooked greens and garlic. Taste for seasoning and garnish with nuts and cheese, if desired.
Have the sauté pan over medium-high heat and add the sausage. Sear it until it starts to color, then lower the heat to medium. Cover the pan and cook the sausage about 5 minutes, or until it’s no longer pink inside. Stir in the tomato paste and hot pepper and cook another minute, uncovered. Add the cooked greens and the garlic.
Once the pasta is tender, add to the greens mixture. Toss, taste for seasoning and top with nuts and cheese if desired.