Penne with Escarole, Spicy Sausage and Rosemary
Prep Time:
8 minutes
Cook Time:
30 minutes
Servings:
4
Serves 4.
At one time, fresh rosemary was used mainly for medicinal purposes. Later, the aromatic herb became popular in the kitchen and is now a favorite for seasoning soups, stews, roasted meats and sauces. It adds a delicious herbal note to this pasta, balancing the spiciness of the sausage and the bitterness of the escarole.
Ingredients:
- 1 lb. spicy Italian sausages
- Salt, to taste
- 1 lb. dried penne pasta
- 1/4 cup olive oil
- 2 garlic cloves, thinly sliced
- 1 Tbs. chopped fresh rosemary
- Pinch of red pepper flakes
- 2 bunches escarole, cut into 2-inch pieces
- Freshly grated Parmigiano-Reggiano cheese, to taste
Directions:
Position a rack 4 to 6 inches under a broiler and preheat.
Broil the sausages, turning occasionally, until lightly browned and crisp, and the juices run clear when the sausages are pierced with a fork, about 10 minutes. When the sausages are cool enough to handle, cut them diagonally into 1/2-inch-thick slices and set aside.
Bring a large pot two-thirds full of water to a boil over high heat. Generously salt the water, add the pasta and return to a boil, stirring as needed. Cook according to the package instructions until the pasta is al dente (tender but firm to the bite). Drain, reserving 1 cup of the cooking water, and return the pasta to the pot.
Meanwhile, in a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the garlic, rosemary and pepper flakes and sauté, stirring constantly, until the garlic is tender and translucent, 1 to 2 minutes. Add the escarole and sauté, stirring often, until the leaves are tender and wilted, 2 to 3 minutes. Add the sausages and the reserved cooking water and cook, stirring, until heated through, 3 to 4 minutes. Adjust the seasonings with salt, add the sauce to the pasta and toss to mix.
Divide the pasta among 4 warmed pasta bowls and serve immediately. Pass the cheese alongside.
Broil the sausages, turning occasionally, until lightly browned and crisp, and the juices run clear when the sausages are pierced with a fork, about 10 minutes. When the sausages are cool enough to handle, cut them diagonally into 1/2-inch-thick slices and set aside.
Bring a large pot two-thirds full of water to a boil over high heat. Generously salt the water, add the pasta and return to a boil, stirring as needed. Cook according to the package instructions until the pasta is al dente (tender but firm to the bite). Drain, reserving 1 cup of the cooking water, and return the pasta to the pot.
Meanwhile, in a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the garlic, rosemary and pepper flakes and sauté, stirring constantly, until the garlic is tender and translucent, 1 to 2 minutes. Add the escarole and sauté, stirring often, until the leaves are tender and wilted, 2 to 3 minutes. Add the sausages and the reserved cooking water and cook, stirring, until heated through, 3 to 4 minutes. Adjust the seasonings with salt, add the sauce to the pasta and toss to mix.
Divide the pasta among 4 warmed pasta bowls and serve immediately. Pass the cheese alongside.
Serves 4.
Williams-Sonoma Kitchen.
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