One-Pot Pasta with Sausage and Collards

Southern Living
Only one pot to clean with this simple, healthy dinner!  Instead of cooking the pasta separately, it all cooks together for a savory blend of flavors. Recipe courtesy of Southern Living.
Prep Time 15 minutes
Cook Time 30 minutes
Course Entree, Main Course
Cuisine American
Servings 4
Calories 530 kcal


  • 12 ounces fully cooked sweet Italian- style chicken sausage
  • 1 pound mushrooms
  • 4 cups low sodium chicken broth
  • 1/2 teaspoon salt
  • 4 cups chopped, stemmed collard greens
  • 10 ounces uncooked penne pasta
  • 1 red onion
  • 4 cloves garlic
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon crushed red pepper


  • Clean mushrooms with a damp paper towel and slice. Slice red onion and garlic. Slice sausage into 1/4-inch slices.
  • Heat oil in a large pot over medium-high heat. Add sausage and mushrooms; cook, stirring often, until browned, about 8 minutes.
  • Add stock, salt, collard greens, pasta, onion and garlic; bring to a boil. Cook, stirring constantly, until pasta is al dente and liquid is mostly absorbed, about 15 minutes.
  • Stir in vinegar and sprinkle with crushed red pepper.


Smart Shopping Tips
  • Chicken or turkey sausage is often leaner than pork or beef varieties. Stores typically stock fully cooked sausage next to the hot dogs.
  • Be sure to check the “sell by” dates when purchasing packaged meats for food safety and best quality. Once open, the food should be eaten or frozen within a few days regardless of the date on the package. 
Cooking & Serving Tips:
  • Sprinkle servings with a little Parmesan cheese.
  • White button mushrooms are the most common variety found in grocery stores. Cremini (also called Baby Bella) can also be used.  Cremini mushrooms have a darker color and deeper flavor but may cost more.
  • Other types of greens (fresh or frozen) can be substituted for collard greens. Mustard greens, spinach, kale and chard are other options.
  • Try whole wheat penne pasta for more nutrition and fiber.
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