Pasta with Rappi and Spicey Sausage

This is a very tastey and easy dish to make.  In this recipe I have made it spicey, but if you prefer it can be made with a mild or sweet sausage.  Enjoy!

Pasta with Rappi and Spicey Sausage
1 pound of pasta (Zitti, Shells or Orchietta is suggested.  Shown here with Shells)
1 pound of hot Italian sausage out of its casing
1 large bunch of cleaned and coarsley chopped Rappi greens
2 large garlic cloves minced
1 Tspn. Salt
1 Tspn. Black Pepper
Juice of 1/2 fresh lemon
1 Tblspn. fresh lemon zest
2 Tblspn. Extra Virgin Olive Oil
1/3 cup of dry white wine
1/3 cup of chicken or vegetable stock

Heat olive oil in large skillet.  Add sausage out of its casing and cook over high heat until it is browned.  Rinse chopped Rappi greens and add them with the residual water on them to the skillet on top of the browned sausage.  Reduce heat to medium and cover.  Allow the greens to wilt.  Uncover skillet and add the minced garlic, salt, pepper, lemon juice, wine and stock.  Stir well to incorporate.  Allow to cook uncovered over medium heat, stirring frequently, for 5 minutes.  Reduce to a simmer and cover.  Cook pasta, drain and add to sauce.  Stir and allow to cook on simmer for 2 to 3 minutes to allow pasta to absorb flavor.  Plate, sprinkle with lemon zest and serve with Reggiano Parmigiano cheese.