Whole Wheat Rotini With Spicy Turkey Sausage And Mustard Greens - cooking recipe

Ingredients

1 (14 ounce) can fat-free low-sodium chicken broth, divided
4 quarts water
1 (13 1/2 ounce) package uncooked whole wheat rotini (corkscrew pasta)
1 1/2 cups chopped yellow onions (about 1 large)
2 garlic cloves, minced
1 lb hot Italian turkey sausage
8 ounces bagged prewashed cut mustard greens
1/2 cup half-and-half
1/2 cup grated fresh pecorino romano cheese
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Preparation

Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes).
Remove from heat.
Combine water and remaining broth in a large Dutch oven.
Bring to a boil over high heat; stir in pasta.
Cook, uncovered, 10 minutes or until al dente.
Drain well; place pasta in a large bowl.
Keep warm.
Heat a Dutch oven over medium heat.
Coat pan with cooking spray.
Add onion; cook 4 minutes or until tender, stirring occasionally.
Add garlic; cook 1 minute, stirring constantly.
Remove casings from sausage.
Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.
Stir in greens; cook 2 minutes or until greens wilt.
Add reduced broth, half-and-half, and cheese.
Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper.
Toss well to combine.
Serve immediately.