20 Oz. Barilla® campanelle 1 Lb. Italian sausage 2 Tbsp. Extra virgin olive oil 2 Garlic cloves, minced 8 Oz. Cremini mushrooms, sliced 12 Oz. Mustard greens, sliced (stems removed) 2 Tbsp. Butter ½ Cup dry white wine ½ Cup pecorino romano Salt & black pepper to taste
In a skillet over medium/high heat add olive oil and italian sausage. Cook for 3-4 min. or until meat is thoroughly browned.
Meanwhile, bring a pot of water to a boil and cook pasta according to package directions. Reserve 2 cups of pasta cooking water.
Add butter, garlic, mushrooms and mustard greens to the pan. Cooking for an additional 3-4 min.
Add white wine and cook until wine is reduced.
Add 1 ½ cup of pasta cooking water to the skillet.
Drain pasta and add to the skillet with ½ of the cheese.
Mix well. Use remaining cooking water if needed.
Drizzle olive oil and garnish with the remaining cheese.