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Sausage and Escarole Pasta

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Sausage and Escarole Pasta
  • Prep Time 5 min
  • Total Time 25 min
  • Servings 6
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Creamy sausage and escarole pasta that is quick and easy.

Ingredients

1
pound rigatoni
2
cloves garlic, minced
1
cup chicken broth
2
teaspoons fresh rosemary (dried rosemary can be substituted)
1/2
teaspoon red pepper flakes
1
tablespoon olive oil
1
pound mild Italian sausage
1
cup heavy cream
2
tablespoons flour
1/2
cup grated parmesan cheese
1
large head escarole
Shaved parmesan cheese (optional)

Directions

  • 1 Cook rigatoni according to package directions.
  • 2 Sautee garlic in oil and add crumbled sausage. Cook sausage until no longer pink.
  • 3 Add the cream and chicken broth and simmer for a couple of minutes. Add grated parmesan cheese, rosemary, and red pepper flakes.
  • 4 Slice escarole finely and place on top of sausage, cover and simmer until tender; about 3 minutes. Simmer sauce until desired thickness is reached.
  • 5 Serve over cooked pasta.
  • 6 Top with shaved parmesan if desired.
Nutrition Information 
No nutrition information available for this recipe
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