Rigatoni with Sausage and Escarole

By pdav

Ingredients

• 1/2 pound uncooked rigatoni pasta
• 3/4 pound sweet Italian sausage, casings removed
• 1 large head escarole
• 1 tablespoon minced garlic
• 2 tablespoons extra virgin olive oil
• 3/4 cupchicken broth
• 1/2 cup grated Parmesan cheese

Details

Servings 4
Adapted from cdkitchen.com

Preparation

Step 1

Cook rigatoni according to package directions until just 'al dente'. Cut escarole into thick shreds. Put in a large bowl and cover with cold water; soak for 1 minute. Drain. Cover again with fresh water and soak for one minute. Drain. Set aside in colander.

Saute garlic in olive oil. Add sausage meat. Cook until brown. If there is an excess amount of fat then pour it off. Add escarole and saute until wilted. Add cooked Rigatoni pasta and chicken broth. Cook for about 3 minutes. Add grated Parmesan cheese. Serve with additional Parmesan cheese if desired.