250 gr (0,55 lbs) small ear-shaped pasta pieces
500 gr (1,1 lbs) turnip tops
250 gr (0,55 lbs) Italian sausage
300 gr (0,66 lbs) datterini or cherry tomatoes
1 garlic clove
3 tablespoons extra virgin olive oil
A pinch of salt
A pinch of ground chili
1 - Prepare the turnip tops eliminating the tougher stalks. Cut them into 8/10 cm (3/4 inches) pieces, rinse them carefully and put them in a large pot with water. The pasta will be cooked in the same pot. Set to boil over high heat.
2 - Meanwhile prepare the sauce. Rinse the tomatoes and halve them.
3 - Remove the skin from the sausage and break it into small pieces.
4 - Cut the garlic clove lengthwise and remove the heart. Chop it and put in a large non-stick sauté pan with 3 tablespoons extra virgin olive oil.
5 - Put the pan with garlic over medium heat, let sizzle for a while then add the sausage pieces.
6 - Cook about 10 minutes, until the sausage turns from pink into light brown then add the tomatoes.
7 - Add a pinch of salt and ground chili, to taste.
8 - Cover and simmer 10 minutes.
9 - Meantime check water with turnip tops. When it comes to a boil, add a handful of coarse sea salt, let boil 5 minutes more, then add pasta. For cooking time follow the instructions on the package.
10 - Drain and stir in pasta and turnip tips to the sauce. Toss and serve hot.