Baked Rigatoni with Sausage & Greens

1/4 cup EVOO

1 lb Hot Italian Sausage

6 Garlic Cloves

1 Tbsp Sage, finely chopped

1/2 tsp Red Pepper Flakes

2 cups Half & Half

10 oz Aged Cheddar Cheese, coarsely grated

3 oz Parmesan Cheese, coarsely grated

1 lb Rigatoni (or ridged, medium sized shells)

1 bunch Mustard Greens

  1. Preheat oven to 325F & place rack in middle.
  2. Set cast iron skillet to medium-high on the stove.
  3. Pour in EVOO and add sausage, breaking up into small chunks. Cook undisturbed until browned on bottom. Stir and cook undisturbed until cooked through & crispy at the edges.
  4. Add garlic, sage, and red pepper flakes to sausage and cook until garlic is golden. Mix in half & half and simmer until thickened slightly, about 2 minutes. Reduce heat to medium-low.
  5. Stirring constantly, gradually add two thirds of all the cheese a little at a time, letting it melt before adding more. Cook, stirring until sauce is smooth and thick. Remove from heat.
  6. Meanwhile, cook pasta in boiling, salted water until VERY al dente (at least 2-3 minutes under the recommended cooking time) and add the mustard greens during the last minute or two. Strain in a colander and return to the pot.
  7. Add sausage mixture to pasta and toss to coat. Return to pan. Cover with foil and bake on middle rack until pasta is al dente and sauce is bubbling, 30-40 minutes. Remove from oven and heat broiler.
  8. Top pasta with remaining cheese and broil on upper rack until cheese is browned and bubbly.
  9. Enjoy,