Pasta with Sausage and Escarole

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Prep Time 15m Total Time 45m

Ingredients in this Recipe

1 cup dry white wine
1 cup heavy cream
1 large head escarole, cut horizontally into thirds and stemmed
1 pound hot Italian sausage, removed from casing and crumbled
1 pound rigatoni or other tubular pasta
1/2 teaspoon crushed red pepper flakes
1/4 cup finely chopped fresh flat leaf parsley
2 garlic cloves, minced (about 1 tablespoon)
2 tablespoons extra virgin olive oil
2 teaspoons finely chopped fresh rosemary
Coarse salt
Freshly ground black pepper
Parmesan cheese, for shaving

Recipe Preparation

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