Works well with Sfoglini Rye Trumpets, Rigatoni, or Whole Grain Radiators. For a spicier kick, swap in hot Italian sausage instead of sweet.
Remove large stems from greens and slice to no wider than ½ inch.
Heat olive oil in large sauté pan over medium heat. Add sausage, breaking it into small pieces as it cooks until caramelized. Remove with slotted spoon.
Reduce heat to medium-low, cool pan briefly, then add garlic. Cook 3-5 minutes until translucent.
Increase heat to medium, add paprika and fennel seeds, blooming for about one minute.
Deglaze pan with white wine, scraping bottom. Reduce wine by half.
Increase heat to medium-high and add greens in batches, wilting as you go. Add Parmigiano rind if using, pour in stock, season with salt.
Return sausage to pot, bring to simmer, cover with lid.
Braise 30-45 minutes until greens are tender.
Rapini brings pleasant bitterness; kale or collards add earthiness.
Meanwhile, bring salted water to boil. Cook pasta until two minutes before al dente. Reserve ¼ cup pasta water before draining.
Transfer pasta and reserved water to sauce pan. Stir well and cook two more minutes until pasta reaches desired doneness.
Serve topped with grated Parmigiano Reggiano.
For a richer finish, stir in a knob of butter or a drizzle of good olive oil before serving.