Sausage & Greens Ricotta Cavatelli by Ben Lippett

Ingredients

• 1 lb italian sausage
• 1 bunch mixed greens (like kale or spinach)
• 1 cup ricotta cheese
• 1 lb cavatelli pasta
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup parmesan cheese, grated
• 1/2 tsp red pepper flakes (optional)
• 1 cup to taste

Instructions

1. Boil cavatelli pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, remove sausage from casings and cook in a large skillet over medium-high heat until browned, breaking it up with a spoon. Drain excess fat.
3. Add olive oil, minced garlic, and red pepper flakes (if using) to the skillet with the sausage. Cook for 1 minute until fragrant.
4. Add the mixed greens to the skillet and cook until wilted, about 2-3 minutes.
5. Stir in the ricotta cheese and about 1/2 cup of the reserved pasta water. Cook until the sauce is creamy.
6. Add the drained cavatelli pasta to the skillet. Toss to combine everything. Add more pasta water if needed to reach desired sauce consistency
7. Stir in the grated Parmesan cheese. Season with salt and black pepper to taste
8. Serve immediately