MBP: Anelletti Pasta with Sausage and Greens

This is my first time participating in the Monthly Blog Patrol food blogging event, and one that was prompted after visiting Apartment Therapy: The Kitchen and laying eyes on Faith’s Anelletti Pasta with Sausage and Greens. I had a couple bag of these rings laying around (I think we both shop at the same Trader Joe’s, hee) and had been playing with the idea of making a grown up version of Spaghetti-O’s with them. But who could resist the idea of sausage, pasta, and greens, a combination that I find enticing? And it fit in perfectly with this month’s theme of One Pot Wonders.


I basically left her recipe intact, but for the fact I added a full pound of sausage, because of my increased dietary requirements for protein. On reheating, we added an 8 oz. container of Pastaria’s Tomato Alfredo sauce, which made a great dish even better. If you’d like to try it yourself, here’s her recipe (with my adaptations in italics).

Anelletti Pasta with Sausage and Greens
recipe by Faith Hopler

1 lb. anelleti pasta from Trader Joe’s
Olive oil
1/4 lb. Italian or spicy sausage, crumbled (I used a full pound)
4 cloves of garlic, minced
Four big handfuls of seasonal greens like baby spinach or arugula
1/2 c. grated Parmesan cheese

Cook the pasta in salted water. It should cook for just 12-13 minutes (mine went a few minutes longer, maybe 15 or 16) Drain and set aside.

In the same big pot you cooked the pasta in, heat a little olive oil and add the sausage and garlic. Cook over medium heat until the sausage is cooked through.

Add the greens and cook until barely wilted, then add the pasta and cheese and stir until all is combined and gooey, about 2 minutes. Serve with extra cheese.

One thought on “MBP: Anelletti Pasta with Sausage and Greens

  1. Shirley

    Looking for a use for anelletti brought me here. This recipe sounds like it would be not only workable but flexible as to one’s choice of cheese. I could see this working with crumbled Salem blue cheese and real bacon chops sprinkled over the top just before serving. Thank you for the recipe!

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