Broccoli &/or Fall Greens with Italian Sausage & Penne

We love this one! So tasty and ready in 30 minutes!

16 oz penne pasta

1/4 cup olive oil

1 pound hot Italian sausage links, casings removed

3 cloves garlic, minced

1 large head broccoli plus peeled stems, finely chopped OR 1 large bunch fall greens, such as kale or Asian spinach, washed & chopped

1/4 tsp. crushed red pepper flakes

1/4 cup grated pecorino romano cheese

salt and pepper to taste

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1/2 cup of the water.

Meanwhile, heat a large deep skillet over medium heat. Add the olive oil, and the sausage, removed from it's casings. Cook, breaking up the meat with a wooden spoon, until browned.

Stir in garlic & red pepper flakes. Add broccoli or greens and cook until wilted and bright green.

Add the cooked pasta and reserved cooking water. Toss to coat and combine.

Sprinkle with grated cheese.

Taste and adjust seasoning as needed.

Serve with additional grated cheese.