Sausage and Escarole Pasta

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

By Girl Who Ate Everything

December 23, 2014

pound rigatoni

cloves garlic, minced

cup chicken broth

teaspoons fresh rosemary (dried rosemary can be substituted)

1/2

teaspoon red pepper flakes

tablespoon olive oil

pound mild Italian sausage

cup heavy cream

tablespoons flour

1/2

cup grated parmesan cheese

large head escarole

Shaved parmesan cheese (optional)

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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.