Orecchiette with Vegan Italian Sausage and Mixed Greens

1 pound orecchiette
3 cloves garlic, finely chopped
olive oil
8 ounces vegan Italian sausage
1 teaspoon red pepper flakes, or to taste
6 cups total mixed cooking greens, chopped (I used Toscano kale, Swiss chard, and spinach)
salt
1/4 cup chopped fresh parsley
grated Parmesan cheese (optional)

Boil the pasta in salted water.

Meanwhile, preheat a dutch oven or another similarly sized and weighted pan over medium heat. In a couple tablespoons of olive oil, saute the garlic and red pepper flakes. After a minute or so, toss in the sausage. Continue cooking until it begins to brown. Add the greens, followed by the cooked pasta and some salt. Stir until the greens have wilted. Add some pasta water if the mixture is too dry. Garnish with parsley and, if you wish, some Parmesan cheese.