Pasta with Sausage and Escarole

Pasta with Sausage and Escarole
Serves 4-6

1 box farfalle
1 pint/container grape or cherry tomatoes, halved
1 head escarole, rough chopped
1 small onion, chopped
1 hot pepper, minced
3 cloves garlic, minced
1/4 tsp chile flakes
1 can chicken stock
1 lbs italian sausage, out of casings
1 tsp oregano

Cook pasta.
In dutch oven, cook garlic, onion, pepper, and chile flakes until softened. Add sausage and brown, breaking it up as it cooks.
Add escarole, oregano, and stock. Cover and braise 10 minutes, or until done.
Add tomatoes and cook 1 more minute.

Mix sauce in with the pasta, and serve.

Pasta with Sausage and Other Greens (Escarole)

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.