Pasta with Sausage and Escarole

  • Prep:
  • Total Time:
  • Servings: 4
Pasta with Sausage and Escarole

Photography: Dana Gallagher

Source: Martha Stewart Living, November Fall 2003

Ingredients

  • Coarse salt
  • 1 pound rigatoni, or other tubular pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced (about 1 tablespoon)
  • 1 pound hot Italian sausage, removed from casing and crumbled
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon crushed red-pepper flakes
  • Freshly ground black pepper
  • 1 large head escarole, cut horizontally into thirds and stemmed
  • Parmesan cheese, for shaving

Directions

  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.

  2. 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.

  3. Stir pasta into skillet; cook until cream has started to thicken and pasta is al dente, about 3 minutes. Garnish with cheese, and serve.

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