Penne with Sausage and Escarole
Serves 4
1 lb Hot Sausage, intact
1 lb Penne
Olive Oil
2 gloves garlic, thin sliced
2 wax peppers, chopped
2 Tbs Chopped (fresh) Rosemary
Chile Flake
2 bunches escarole or chicory, or 1 gigantor head of chicory like I got.
Cook the sausages until brown and almost done. Slice 1/2 inch thick.
Make pasta, reserve 1 cup liquid (or get 1 cup chicken stock)
In a very large pan, saute garlic, peppers, rosemary, and flakes. Season.
Add Escarole (in 1 inch slices) in batches, until it fits.
Add the sausage and liquid and cook for a few minutes.
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