This brilliant pasta dish cuts down on calories and clean up time in the kitchen. By cooking the entire recipe in one pan—including the noodles—the pasta starch thickens the cooking liquid, making a thick, rich sauce without butter or cream.
2 teaspoons olive oil
12 ounces fully cooked sweet Italian-style chicken sausage (such as Al Fresco), cut into 1/4-inch-thick slices
1 pound cremini mushrooms, sliced
4 cups unsalted chicken stock
1/2 teaspoon kosher salt
4 cups chopped, stemmed collard greens (about 3 oz.)
10 ounces uncooked penne pasta
1 cup thinly sliced red onion (from 1 onion)
1 tablespoon thinly sliced garlic
1 tablespoon red wine vinegar
1/2 teaspoon crushed red pepper
Heat oil in a large, high-sided skillet over medium-high. Add sausage and mushrooms; cook, stirring often, until browned, about 8 minutes. Add stock and next 5 ingredients; bring to a boil. Cook, stirring constantly, until pasta is al dente and liquid is mostly absorbed, about 15 minutes. Stir in vinegar, and sprinkle with crushed red pepper.