Rotini With Bright Greens And Sausage

• Olive oil - 1 tbsp
• Sweet onion, chopped - 1 medium
• Turkey sausage, lean/spicy - 12 oz
• Beet greens (and stems), chopped - 3 cups
• Curants, dried - 1/4 cup
• Dry red wine - 4 fl oz
• Pine nuts -1/4 cup
• Salt and pepper to taste
• Rotini (or fusilli or gamelli)pasta -16 oz
• Parmesan cheese, grated - 1.5 oz

1. 1. Put pasta water on to boil.
2. 2. While water heats, saute chopped onions in olive oil, on medium, till clear.
3. 3. Add sausage and crumble/chop into small pieces- continue to cook till browned.
4. 4. Add wine and chopped beet stems- cook 5 min more till stems soften.
5. 5. Add 2 Tbsp. salt and pasta to boiling water- cook till al dente.
6. 6. While pasta is cooking, add chopped beet greens and currants to onion/sausage mixture and season with salt and pepper.
7. 7. When pasta is done cooking, use some of the cooking water loosen up the sauce.
8. 8. Drain pasta and combine with sauce and pine nuts, toss, and let sit for a few minutes while your guests finish off their tasty appetizers and the flavors of the sauce is infused into the pasta.
9. 9. Sprinkle or grate parmesan over pasta and serve.

olive oil, sweet onion, turkey sausage, curants, red wine, nuts, salt, rotini, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/rotini-with-bright-greens-and-sausage-1208606 (may not work)