15 minutes, start to finish, adaptable and delicious and a good reason for having canned tomatoes and small pasta shapes in the pantry. You can use larger shapes and more of it (more like 3 cups of penne). You can substitute cooked beans/chickpeas for the sausage for a meat-free version. You can use parsley instead of basil, skip the greens, use fresh tomatoes instead of canned . . . just make it.
1 tablespoon olive oil
1 small onion, diced
1 cloves garlic, minced
2 (spicy) pork sausages, sliced into rounds and then cut into half-rounds or crumbled (I keep sausages in the freezer which makes them easy to cut) or 2 cups cooked or canned, drained beans
1 1/3 cups tubetti or ditalini or other small pasta shape
1 28-oz can tomatoes, juice and all, or 3 1/2 cups diced, fresh tomatoes
1 1/2 cups water
1/2 teaspoon salt (if your tomatoes are salted and you’re using a spicy sausage you may only need 1/4 teaspoon)
1 bunch tender greens like spring raab, spinach, chard, turnip or beet greens or tender kale, washed and finely chopped
Fresh basil or parsley (optional)
Grated Parmesan (optional)
Drizzle of olive oil, to finish
Heat the oil in a large skillet, for which you have a lid, over medium-high heat. Add onion, garlic and sausage (or cooked beans) and saute for about 5 minutes. Add pasta, tomatoes, salt and water and stir well. Cover and bring to a simmer. Stir again to make sure the pasta doesn’t stick. Cover again and cook for 8 minutes or until pasta is almost tender. Add the greens and incorporate well. Cook for another minute or two until just tender and sauce is thickened. Taste and adjust seasoning with salt. Finish with a generous drizzle of olive oil and serve with fresh herbs and Parmesan, if you’d like.