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Sausage and Escarole Pasta

Sausage and Escarole Pasta
  • 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.

Nutrition Information

No nutrition information available for this recipe
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