Ingredients: 12 ounces bow tie pasta,1 tablespoon olive oil,1 pound spicy Italian sausage,2-3 cloves garlic, minced,4 cups coarsely chopped rapini leaves,1/2 cup chicken broth,1 cup light sour cream,1/2 cup milk,1 cup shredded Fontina cheese,1/2 cup grated Parmesan cheese,Salt and pepper, to taste
Instructions:
- Cook pasta according to package directions; drain. Meanwhile, heat olive oil in a large skillet over medium-high heat.
- Add garlic and cook for 1-2 minutes, or until fragrant.
- Remove sausage from casings, if necessary, and add to the pan. Cook the sausage, breaking it up as you go, until no longer pink.
- Add the rapini to the skillet and saut until it begins to wilt, about one minute more.
- Transfer the sausage and rapini mixture to a plate and keep warm.
- Drain excess grease from the pan and return to stove over medium heat.
- Add the chicken broth to the skillet and bring to a simmer, scraping any browned bits from the bottom of the pan. Stir in the sour cream and milk.
- Add the cheeses and stir until melted and smooth. Return the sausage/rapini mixture to the skillet, along with the cooked pasta, and toss to coat.
- Garnish with additional Parmesan cheese, if desired.
