Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mason Estate in Fate, Texas in 1991.

Ingredients Edit

Directions Edit

  1. Place ½ cup broth in a small saucepan over medium heat then simmer until reduced to 3 tablespoons.
  2. Remove from heat.
  3. Combine water and remaining broth in a large dutch oven then bring to a boil over high heat and stir in pasta.
  4. Cook uncovered for 10 minutes then drain well.
  5. Place pasta in a large bowl and keep warm.
  6. Heat a dutch oven over medium heat.
  7. Coat pan with cooking spray.
  8. Add onion and cook 4 minutes stirring occasionally.
  9. Add garlic and cook 1 minute stirring constantly.
  10. Remove casings from sausage and ass sausage to pan.
  11. Cook 6 minutes stirring to crumble.
  12. Stir in greens and cook 2 minutes.
  13. Add reduced stock, half and half and cheese.
  14. Cook 4 minutes stirring frequently.
  15. Add sausage mixture to pasta and sprinkle with salt and pepper.
  16. Toss well to combine.
  17. Serve immediately.
Community content is available under CC-BY-SA unless otherwise noted.