Pasta Shells With Escarole, Sausage, And Cheese

By á-170456

Ingredients

• 1 head escarole - (14 to 15 oz) cut crosswise
• into 1"-wide ribbons - (abt 10 cups)
• 8 ounces medium pasta shells - (abt 3 1/2 cups)
• 4 teaspoons olive oil
• 10 ounces sweet Italian turkey sausage casings removed (abt 3 links)
• 1 large red onion cut through
• root end into thin wedges
• 3/4 teaspoon fennel seeds crushed
• 3 tablespoons thinly-sliced drained
• oil-packed sun-dried tomatoes
• 3 tablespoons grated pecorino Romano cheese

Details

Servings 4

Preparation

Step 1

Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling. Add pasta shells to boiling water; cook pasta shells until just tender, stirring occasionally. Ladle out 1/2 cup cooking water; reserve. Drain pasta shells; return to pot.

Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add sausage; sauté until cooked through, breaking up with fork, about 5 minutes. Add remaining oil, onion, and fennel seeds; sauté until onion is almost tender, about 6 minutes. Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes. Season with salt and pepper.

Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.

This recipe yields 4 servings.

Per serving: calories, 469; total fat, 20 g; saturated fat, 6 g; cholesterol, 119 mg; fiber, 7 g