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Roasted Garlic Herb Fettuccine with Mustard Greens and Sausage

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Serving Size: 
  • 1 lb. Pappardelle’s Roasted Garlic Herb Fettuccine
  • 1 tablespoon Bella Sol California Extr Virgin Olive Oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 lb. Italian sausage
  • 1/2 lb. mustard greens
  • 1/2 cup half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • Ground black pepper
  • Red pepper flakes (optional)
  1. Cook pasta in a pot of boiling salted water until al dente (about 8 minutes). Drain, reserving 1/4 cup of cooking liquid.
  2. In a large soup pot over medium heat, add olive oil. When warm, add onions and cook for 4 minutes or until tender. Add garlic and cook 1 more minute, stirring constantly. Add Italian sausage and cook until browned. Stir in greens and cook until they wilt, approximately 2-4 minutes. Add half-and-half and 1/4 cup reserved pasta cooking water. Cook until mixture thickens slightly, about 5 minutes.
  3. Ladle sauce over individual plates of pasta. Sprinkle with Parmesan cheese, salt and pepper. Serve immediately.

From This Recipe

$8.00 | 1 lb. package