Orecchiette with Turkey Sausage

Pasta, pasta, pasta...I could eat pasta every night, but I limit it to once a week.  This one is an adapted Giada recipe.  She uses broccoli rabe, which is awesome in the recipe.  I didn't have any broccoli rabe, so I substituted arugula, spinach, and mushrooms.  Try this recipe with either.  If you use the broccoli rabe, cook it in salted, boiling water for about a minute. Then transfer it to a bowl of ice water to cool.  You can even use this same water to boil your pasta.

What you need:
1 pound orecchiette pasta - cook according to directions
3 tablespoons olive oil
1 pound turkey (or chicken) sausage, casings removed
1 small onion, diced
3 garlic cloves, minced
mushrooms (optional)
sun dried tomatoes (again, optional - I had then in the fridge)
1 teaspoon flour
Juice of 1/2 a lemon
3/4 cup Tuscan chicken broth (add more if the mixture becomes too thick)
Broccoli rabe (see note above), arugula, and/or spinach
A pinch of dried crushed red pepper flakes

Heat the olive oil in a medium sized skillet over medium high heat. Add the onions and  garlic and cook for just a few minutes.  Add the garlic and cook for 30 seconds more.  Add the sausage and cook until the sausage is cooked through. Stir in the sun dried tomatoes.  Then sprinkle on the flour and stir to coat.  Cook for 2 more minutes.  Squeeze the juice of a 1/2 a lemon into the pan. Add the Tuscan chicken broth and allow the ingredients to simmer.  If you want, add the crushed red pepper. Finally, add the broccoli rabe and coat (if using spinach and/or arugula see note below).  Yummmm... Writing about food makes me really hungry.  Too bad I can't make this right NOW!  But no, I'm teaching spin tonight.  Then I can eat.

Finally, put spinach and/or arugula (if using) in the bottom of a large pasta dish.  Place the steaming pasta on top and allow the pasta to cook the greens.  I usually reserve a bit of the pasta cooking water to add if I need more liquid. Pour the skillet ingredients over the pasta.  Combine.  Then, top with freshly grated Parmesan cheese.

Remember, this recipe is adaptable to whatever you have on hand.  Change a few things!