Pasta With Sausage And Dandelion Greens

• 1 AA1/2 pounds dandelion greens, tough outer leaves removed, rinsed, and sliced 1 inch thick
• A1/4 cup extra virgin olive oil
• 4 garlic cloves, crushed
• 1 small orAA med onion, diced
• 6 sundried tomatoes (in oil) minced
• 2 pinches of hot red pepper flakes
• A3/4 lb crumbled hot sausage meat
• A1/2 + cup dry white wine
• 1 pound orecchiette
• Couple of squeezes of tomato paste from tube
• AA1/3 + cup grated Pecorino Romano
• freshly ground black pepper

1. Bring a pot of salted water to a boil over high heat. Add the dandelion greens to the pot and cook, stirring, for 5 minutes. Drain.
2. Heat the olive oil in a saute pan over medium-high heat. Add the onion, garlic, tomatoes and saute until browned, about 2 minutes. Add the cooked dandelion greens to the pan, stirring to coat them with the oil. Season with salt, red pepper. Cover with a lid and lower the heat. Cook for about 10 minutes then add the sausage meat. Cook until the fat begins to render. Raise the heat and add the wine to the pan. Add tomato paste. Cook until the alcohol evaporates, about 3 minutes, then add the dandelion greens, stir, and cook over low heat for 10 minutes.
3. Meanwhile, bring another pot of salted water to a boil and cook the orecchiette until al dente, about 7 minutes. Reserve AA1/2 cup of the pasta cooking liquid and drain the pasta. Transfer it to a big bowl and add the sauce, mixing as you do. Add a bit of cooking liquid to help it emulsify. Finish by topping with grated Pecorino Romano and black pepper and serve family style at the table.

ucuucubd, extra virgin olive oil, garlic, onion, tomatoes, sausage meat, orecchiette, couple, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/pasta-with-sausage-and-dandelion-greens-58386827 (may not work)