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- Rigatoni with Sausage and Escarole
- (Rigatoni con Salsiccia e Scarole)
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Ingredients:
1/2 lb uncooked Rigatoni pasta
3/4 lb sweet Italian sausage, casings removed
1 large head escarole (or 2 small)
1 tablespoon minced garlic
1 to 2 tablespoons extra virgin olive oil
3/4 cup chicken broth
1/2 cup grated Parmigiano cheese-
- Directions:
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- Cook rigatoni according to package directions until just 'al dente'.
Cut escarole into thick shreds.
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- Put in a large bowl and cover with cold water; soak for 1 minute. Drain.
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- Cover again with fresh water and soak for one minute. Drain.
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- Set aside in colander.
Sauté garlic in olive oil.
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- Add sausage meat. Cook until brown. If there is an excess amount of fat then pour it off.
Add escarole and saute until wilted.
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- Add cooked Rigatoni pasta and chicken broth.
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- Cook for about 3 minutes.
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- Add grated Parmigiano cheese.
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- Serve with additional Parmigiano cheese if desired. Serves 4.
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