Chicken Sausage Penne with Dandelion Greens

Dandelion greens pack a tasty, bitter punch that is best paired with other bold ingredients that 
can stand up to its flavor, such as the sharp Parmesan and flavorful sausage in this quick pasta. 
The leaves mellow as they cook, so hold back some fresh ones to toss in at the end of cooking for 
an extra kick. Serve with lemon wedges and red pepper flakes.

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  • 8 oz whole-grain penne (TRY: Jovial 100% Organic Einkorn Whole-Grain 
Penne Rigate)
  • 2 tsp olive oil
  • 8 oz all-natural mild Italian chicken sausage, no added nitrites or nitrates, casings removed
  • 5 cups dandelion greens, chopped, divided
  • 1 large clove garlic, 
thinly sliced
  • 1/4 tsp ground black pepper
  • Pinch sea salt
  • 3 tbsp heavy whipping cream (35%)
  • 5 tbsp grated 
Parmesan cheese


  1. Cook pasta al dente according to package directions. Reserve ½ cup cooking liquid before draining.
  2. Meanwhile, in a large sauté pan, heat oil on medium. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, about 3 minutes. Add 4 cups dandelion greens, garlic, pepper and salt and sauté, stirring often, until greens are wilted, about 2 minutes.
  3. Reduce heat to low and stir in cream, scraping up browned bits from bottom of pan with a wooden spoon. Add pasta, reserved cooking liquid, cheese and remaining 1 cup dandelion greens and stir to combine.

Nutrition Information

  • Serving Size 1 1/3 cups
  • Calories 396
  • Carbohydrate Content 50 g
  • Cholesterol Content 68 mg
  • Fat Content 13.5 g
  • Fiber Content 7.5 g
  • Protein Content 22 g
  • Saturated Fat Content 5.5 g
  • Sodium Content 537 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g