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Gigli Pasta with Dandelions and Smoked Sausage


  • 1 lb. Gigli pasta (or any other pasta)
  • 1 Tbsp. garlic, minced
  • 8 oz. smoked sausage
  • 2 Tbsp. olive oil
  • 1 lb. dandelion greens
  • Freshly ground pepper



Bring a large pot of water to boil, salt it, then add 1/2 to 1 pound of pasta. (Vary the amount depending on your preferred pasta-to-sauce ratio) When the pasta is tender but not mushy, drain it, reserving one cup of cooking water.

Cook 1 tablespoon minced garlic and 8 ounces chopped smoked sausage, like chorizo or kielbasa, in 2 tablespoons olive oil over medium heat, until the sausage browns, 8 to 10 minutes; remove.

Add 1 pound chopped dandelion greens; cover and cook until wilted but still somewhat firm, about 5 minutes.

Uncover, add a little pasta-cooking water, and continue to cook, stirring, until the greens are tender, about 5 more minutes.

Toss with pasta and the sausage, adding more olive oil if needed.

Garnish: Freshly ground black pepper.

Mark Bittman, New York Times

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