Brown-rice penne with Italian sausage, tomatoes and beet greens

1 Tbs. olive oil; more as needed
1/2 pound spicy Italian pork sausage (Whole Foods deli)
3 small cloves garlic, minced
1 cup beet greens, torn or chopped
1 cup cherry, grape or small heirloom tomatoes, larger ones halved if needed
Pinch dried red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup homemade or low-sodium chicken or vegetable broth, or dry white wine
1 Tbs. balsamic vinegar; more to taste
8 oz. brown-rice penne or fusilli pasta

Bring a large pot of salted water to a boil for cooking the pasta. Meanwhile, heat the oil in a large skillet over medium heat. Remove sausage from casing and crumble into pan; cook, breaking it up and stirring with a wooden spoon, until browned and cooked through, 7 to 10 minutes. With a slotted spoon, remove the lamb and set aside. If the pan seems a bit dry, add enough oil so there's about 3 Tbs. fat in the pan. Return the pan to medium heat, add the garlic, and cook until just tender, 1 to 2 minutes, stirring and scraping up any browned bits with a wooden spoon. Add the beet greens and pepper flakes, season with salt and pepper, and toss until the greens begin to sizzle, about 1 min. Add the broth and tomatoes, cover, and simmer, stirring occasionally, until the greens are tender and the tomatoes soften (if cut) or begin to burst (if whole), 4 to 6 minutes. Meanwhile, cook the pasta until just tender. Reserve 1 cup of the pasta water and then drain the pasta, leaving drops of water clinging to it. Add the pasta and 1/4 cup of the cooking water to the skillet, using more of the water if needed. Return the lamb to the pan and add the balsamic vinegar. Heat gently for a few minutes to let the flavors meld. Add a bit more of the cooking water if the pan seems dry. Top with grated cheese if desired (not included in nutrition information) and serve warm.

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Number of Servings: 4

Recipe submitted by SparkPeople user GIRANIMAL.