It's Pasta Night, Y'all!

A little bit Southern, a little bit Italian, and ready in just 30 minutes

-  NICOLE HOPPER

Little Shells with Greens and Sausage

ACTIVE 30 MIN. TOTAL 30 MIN.

SERVES 6

1 (16-oz.) pkg. small pasta shells or orecchiette

2 Tbsp. olive oil, divided

1 (16-oz.) pkg. hot ground pork sausage (such as Jimmy Dean)

1 red onion, thinly sliced (1 cup)

8 cups packed stemmed and chopped mustard greens (2 bunches)

3 garlic cloves, finely chopped (1 Tbsp.)

1 tsp. fresh thyme leaves

1 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper, plus more for serving

1 cup heavy whipping cream

1 cup fresh or frozen sweet peas

½ cup grated Parmesan cheese (2 oz.), plus more for serving

1. Bring a large pot of salted water to a boil over high. Add pasta; cook according to package directions for al dente. Reserve 1 cup cooking water, drain pasta.

2. While water is coming to a boil, heat 1 tablespoon oil in a large, deep skillet over medium-high. Crumble sausage into skillet; cook, stirring occasionally, until browned, about 8 minutes. Transfer sausage to a plate; reserve drippings in skillet.

3. Add onion and remaining 1 tablespoon oil to skillet; cook over medium, stirring occasionally, until softened, about 4 minutes. Add mustard greens, a handful at a time, along with garlic, thyme, salt, and pepper. Cook, stirring often, until greens are wilted, about 3 minutes. Add cream; bring to a simmer over medium. Cook, stirring occasionally, until slightly thickened and saucy, about 4 minutes.

4. Add sweet peas, Parmesan, drained pasta, sausage, and ½ cup cooking water; stir vigorously until cheese melts and pasta is coated in sauce, about 2 minutes. Add remaining ½ cup cooking water (about 2 tablespoons at a time) to keep the sauce loose and creamy. Serve immediately, sprinkled with additional salt, black pepper, and Parmesan, if desired.