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Sausage and Escarole Pasta

Name: Sausage and Escarole Pasta
Prep time: 5 min
Total time: 25 min
Yield: 6
Cuisine: Italian
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)

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Prep 5 min
Total 25 min
Servings 6

Creamy sausage and escarole pasta that is quick and easy.

By Girl Who Ate Everything

Updated December 23, 2014

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)

Steps

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.