Rigatoni with Sausage and Escarole

1/2 pound uncooked Rigatoni pasta
3/4 pound sweet Italian sausage, casings removed
l large head escarole (or 2 small)
l tablespoon minced garlic
1 to 2 tablespoons extra virgin olive oil
3/4 cup chicken broth
1/2 cup grated Parmesan cheese

Cook rigatoni according to package directions until just 'al dente'. Cut
escarole into thick shreds. Put in a large bowl and cover with cold water;
soak for 1 minute. Drain. Cover again with fresh water and soak for one
minute. Drain. Set aside in colander. Saute garlic in olive oil. Add
sausage meat. Cook until brown. If there is an excess amount of fat then
pour it off. Add escarole and saute until wilted. Add cooked Rigatoni
pasta and chicken broth. Cook for about 3 minutes. Add grated Parmesan
cheese. Serve with additional Parmesan cheese if desired. Serves 4.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela



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