Name: Pasta with Sausage and Escarole
Prep time: 15 min
Total time: 45 min
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

Step 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.

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Step 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.
Step 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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Pasta with Sausage and Escarole

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