Rigatoni with Escarole and Sausage

By katiemwilson

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

Preparation

Step 1

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.