Pasta with Collards and Sausage – From the kitchen of The Hills!

1 lb spicy smoked sausage, sliced

1 (8 oz.) pkg sliced fresh mushrooms

2 cloves garlic, minced

3 T olive oil

2 (10 oz.) pkgs frozen chopped collard greens, thawed and well drained (or use fresh)

1 T dried Italian seasoning

2 (14.5 oz.) can chunky Italian-seasoned tomatoes, undrained

1 lb penne or rigatoni, cooked

Freshly grated Parmesan cheese

  1. Brown sausage in a Dutch oven; drain on paper towels. Set aside.
  2. Cook mushrooms and garlic in olive oil in Dutch oven over medium heat, stirring constantly, until tender. Add sausage, collard greens, Italian seasoning and tomatoes. Cook 10 minutes.
  3. Add pasta, and toss well. Serve with Parmesan cheese.

Yield: 8 servings (16 cups)

  • Caroline Weiler, Apalachicola, Florida