½ pound uncooked Rigatoni
3 links Italian Sausage, casings removed
1 large head escarole (or 2 small)
½ cup grated Parmesan cheese
¾ cup chicken broth
1 tbs. minced garlic
1 to 2 tablespoons olive oil
Cook rigatoni until just al dente.
Cut escarole into thick shred and put in a large bowl of cold water. Cover and soak for a few minutes. Drain and set aside in a colander. Begin to heat olive oil and when hot add the garlic and reduce the heat. Sauté the garlic and add the sausage meat, cooking until brown. Add the escarole and sauté until wilted.
At the same time you should be boiling water and cooking your rigatoni until al dente. When the Rigatoni is ready add to the escarole and sausage along with the chicken stock and cook for an additional 3 to 5 minutes. Top with grated Parmesan, and serve hot.