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Sausage and Escarole Pasta

  • Prep 5 min
  • Total 25 min
  • Servings 6

Creamy sausage and escarole pasta that is quick and easy. ...MORE+ LESS-

Girl Who Ate Everything
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

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  • 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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