| Rigatoni with Sausage and Escarole | ||||
1/2 pound uncooked Rigatoni 3/4 pound sweet Italian Sausage, casings removed l large head escarole (or 2 small) l tablespoon minced garlic 1 to 2 tablespoons Sicilian 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. Sauté garlic in 100% Sicilian Extra Virgin 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 and chicken broth. Cook for about 3 minutes. Add grated Parmesan cheese. Serve with additional Parmesan cheese if desired. |
||||
|
||||
|
|
