This is a “classic” Italian dish that lends itself to numerous variations. Don’t have fusilli? Use rigatoni or any other “toothsome” dried pasta as a substitute. Rapini greens not available? Use spinach or mustard greens instead. (And although I haven’t tried it, arugula would probably work.) I was first exposed to this dish at a restaurant named “Salute” in Detroit many years ago, and have made it off-and-on ever since. It’s easy to prepare and perfect for the night when you don’t have a lot of time to pull dinner together.

Whole wheat fusilli pasta topped with hot Italian sausage sautéed with onions, garlic, and rapini greens, and topped with Parmesan; yeast roll
A perfect plum