Sausage–Dandelion Greens Pasta Toss

Prep time:20 min
Total time:1 hr

Serves 4


1 pkg (450 g) Longo’s Turkey Sausages

1/4 cup Longo’s Signature Extra Virgin Olive Oil

1 large onion, thinly sliced

4 cloves garlic, minced

1/2 tsp Longo’s Crushed Chilies

1 bunch dandelion greens,

cut crosswise into 1-inch lengths

1/4 tsp each salt and pepper 12 oz farfalle (bow tie) pasta

Fresh grated Parmesan cheese (optional)


  • Place sausages on baking sheet lined with Longo’s parchment paper. Roast in preheated 400°F oven, turning once, for 20 minutes or until no longer pink inside. Slice crosswise and set aside.
  • Heat oil in large Dutch oven over medium heat; cook onion for 10 minutes, stirring occasionally, or until softened and beginning to brown. Stir in garlic and chilies; cook for 1 minute. Stir in dandelion greens, salt and pepper; cook for 5 minutes, stirring often, or until dandelion greens are wilted and central stem is tender-crisp.
  • Cook pasta according to package directions; drain, reserving 1/2 cup of the cooking water. Add pasta, sausage and half the reserved cooking water to dandelion greens mixture; cover pot and cook for 1 minute. Stir in remaining reserved cooking water, if needed, to moisten. Sprinkle with cheese (if using).

A dash of advice

Variations: Substitute Longo’s Italian Pork Sausages for the turkey sausages. You can decrease the hot pepper flakes or omit altogether if using hot Italian sausage. Substitute your favourite short pasta for the farfalle, orecchiette, fusilli or rotini.

Nutritional Information

Per serving: 660 calories
  • Protein 32g
  • Fibre 5g
  • Fat 25g
  • Sugar 7g
  • Carbs 78g
  • Sodium 640mg