Rigatoni with Escarole and Sausage

Rigatoni with Escarole and Sausage
Rigatoni with Escarole and Sausage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    lb sweet Italian sauasage

  • 1

    head escarole, leaves cut into 1" long strips

  • 1/2

    c olive oil

  • 2

    garlic cloves, minced

  • 1

    lb rigatoni

  • 1/2

    c grated Romano cheese

  • salt

  • 1/4

    c fresh breadcrumbs

Directions

Cook sauasage in a heavy skillet over medium heat until brown and cooked through, about 10 min. Cool slightly and cut into 1/4" thick slices. Set aside. Cook escarole in a large pot of boiling water until just tender, about 5 min. Drain well. Heat olive oil in skillet over high heat. Add sausage, escarole, and garlic and saute for 3 min. Cook pasta until tender but firm. Drain well and transfer to a large bowl. Mix everything together. Sprinkle with breadcrumbs and broil for 1 min. Drizzle with oil.

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