Penne tossed with ’nduja, bitter greens, and Pecorino in a rich, spicy Italian-inspired sauce.
# What You’ll Need:
→ Pasta
01 - 14 oz penne rigate
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 3.5 oz ’nduja sausage
06 - 1/2 teaspoon crushed red pepper flakes (optional)
07 - 1/3 cup plus 1 tablespoon dry white wine
08 - 14 oz canned chopped tomatoes
09 - 1/2 teaspoon sea salt
10 - Freshly ground black pepper, to taste
→ Bitter Greens
11 - 7 oz dandelion greens, mustard greens, or broccoli rabe, tough stems removed, chopped
12 - 2 oz baby spinach
→ Finish
13 - 1/3 cup grated Pecorino Romano cheese, plus extra for serving
14 - Zest of 1 lemon
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain.
02 - Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook for 3 to 4 minutes until translucent. Stir in garlic and sauté for 30 seconds until fragrant.
03 - Add ’nduja sausage and red pepper flakes to the skillet. Cook, stirring, until the ’nduja renders and coats the onion, about 2 minutes.
04 - Pour in the white wine to deglaze the pan, simmering for 1 to 2 minutes until slightly reduced.
05 - Add canned chopped tomatoes, sea salt, and freshly ground black pepper. Simmer uncovered for 8 to 10 minutes, stirring occasionally.
06 - Stir in chopped bitter greens and baby spinach. Cook for 2 to 3 minutes, stirring, until wilted.
07 - Add the drained penne to the skillet. Toss thoroughly with the sauce, adding reserved pasta water as needed for a silky finish.
08 - Remove skillet from heat. Fold in grated Pecorino Romano and lemon zest. Taste and adjust seasoning as needed.
09 - Plate immediately, garnishing with additional Pecorino and a drizzle of olive oil if desired.
