Pasta with Sausage and Escarole

By katiemwilson

Ingredients

• Healthier version:
• 1 lb rigatoni or other tubular pasta
• 2 T extra-virgin olive oil
• 2 garlic cloves, minced (about 1 T)
• 1 lb hot Italian sausage, removed from casing and crumbled
• 1 c dry white wine
• 1 c heavy cream
• 1/4 c finely chopped fresh flat-leaf parsley
• 2 t finely chopped fresh rosemary
• 1/2 t crushed red-pepper flakes
• freshly ground black pepper
• 1 large head escarole, cut horizontally into thirds and stemmed
• parmesan cheese, for shaving
• substitute heavy cream with 1/2 c half and half
• substitute sausage with turkey sausage
• substitute broth with wine

Details

Servings 4

Preparation

Step 1

Bring a large pot of water to a boil. Add salt and pasta; cook 2 to 3 minutes less than package instructions, drain pasta. Meanwhile, in a dutch oven, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, about 1 minute. Add sausage; cook stirring, until cooked through, about 6 minutes. Pour in wine; stir to deglaze pan. Add cream, parsley, rosemary, and red pepper flakes; season with salt and pepper. Bring to a simmer. Add escarole; cook, stirring occasionally, until just wilted, 8 to 10 minutes. Stir pasta into skillet; cook until cream has started to thicken and pasta is al dente; about 3 minutes. Garnish with cheese and serve.