Recipe Archives->Pasta->Rigatoni Sausage 03

Rigatoni with Sausage and Escarole
Serves 4.

1/2 pound uncooked Rigatoni pasta
3/4 pound sweet Italian sausage, casings removed
l large head escarole (or 2 small)
l tablespoon minced garlic
1 to 2 tablespoons extra virgin olive oil
3/4 cup chicken broth
1/2 cup grated Parmesan cheese

Cook rigatoni according to package directions until just 'al dente'.
Cut escarole into thick shreds. Put in a large bowl and cover with
cold water; soak for 1 minute. Drain. Cover again with fresh water
and soak for one minute. Drain. Set aside in colander.  Saute garlic
in olive oil. Add sausage meat. Cook until brown. If there is an
excess amount of fat then pour it off.  Add escarole and saute until
wilted. Add cooked Rigatoni pasta and chicken broth. Cook for about
3 minutes. Add grated Parmesan cheese. Serve with additional Parmesan
cheese if desired.

Printable version: rigatoni-sausage03.txt.