Pasta Shells With Escarole, Sausage, and Cheese |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Conchiglie con Scarola, Salsiccia e Formaggio Ingredients:
14 ounces escarole, cut into crosswise into 1-inch wide ribbons (about 10 cups) |
8 ounces medium pasta shells (about 3 and 1/2 cups) |
4 teaspoons extra virgin olive oil |
10 ounces sweet sausage, casings removed (about 3 links) |
1 large red onion, cut through root end into thin wedges |
3/4 teaspoon fennel seed, crushed |
3 tablespoons sun-dried tomatoes, thinly sliced drained oil-packed |
3 tablespoons pecorino romano cheese, grated |
Directions:
1. Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes.
2. Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling. Add pasta shells to boiling water; cook pasta shells until 'al dente', stirring occasionally.
3. Ladle out 1/2 cup cooking water; reserve.
4. Drain pasta shells; return to pot.
5. Meanwhile, heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat.
6. Add sausage; saute until cooked through, breaking up with fork, about 5 minutes.
7. Add remaining olive oil, onion, and fennel seeds; saute until onion is almost tender, about 6 minutes.
8. Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes.
9. Season with salt and pepper.
10. Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.
11. That's it!
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