Ingredients

Olive oil - 1 tbsp

Sweet onion, chopped - 1 medium

Turkey sausage, lean/spicy - 12 oz

Beet greens (and stems), chopped - 3 cups

Curants, dried - 1⁄4 cup

Dry red wine - 4 fl oz

Pine nuts -1⁄4 cup

Salt and pepper to taste

Rotini (or fusilli or gamelli)pasta -16 oz

Parmesan cheese, grated - 1.5 oz

Preparation

  1. Put pasta water on to boil.
  2. While water heats, saute chopped onions in olive oil, on medium, till clear.
  3. Add sausage and crumble/chop into small pieces- continue to cook till browned.
  4. Add wine and chopped beet stems- cook 5 min more till stems soften.
  5. Add 2 Tbsp. salt and pasta to boiling water- cook till al dente.
  6. While pasta is cooking, add chopped beet greens and currants to onion/sausage mixture and season with salt and pepper.
  7. When pasta is done cooking, use some of the cooking water loosen up the sauce.
  8. Drain pasta and combine with sauce and pine nuts, toss, and let sit for a few minutes while your guests finish off their tasty appetizers and the flavors of the sauce is infused into the pasta.
  9. Sprinkle or grate parmesan over pasta and serve.