Rigatoni with Escarole and Sausage
By katiemwilson
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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
Details
Servings 4
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.
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