This simple one-pot dish was inspired by the northern Italian pairing of pasta or risotto with bitter chicories and hearty sausage. Our take employs a straightforward method: sauté onions and garlic, then incorporate sausage and your robust green of choice (lacinato kale, radicchio and escarole—or even a combination—are great). From there, rich cream, nutty Parmesan, tangy lemon juice and a splash of starchy pasta water complete the silky-smooth sauce. We love the way twisty gemelli and cavatappi catch bits of sausage and stewy greens, but feel free to use any short pasta you have on hand.