Mezzi rigatoni with sausage and escarole
This pasta dish is perfect for family dinner's and is definitely a crowd pleaser. This is one of Chef Lidia Bastianich's family favourites!
SERVES
4
TO
6
Ingredients
- 1 teaspoon salt, plus more for the pasta water
- 3 tablespoons extra-virgin olive oil
- 1 ¼ pounds sweet Italian sausage without fennel seeds (about 6 links), removed from casings
- 3 cloves garlic, thinly sliced
- ¼ teaspoon crushed red pepper flakes
- Outer leaves from 2 heads escarole, coarsely chopped (about 10 cups)
- 1 pound mezzi rigatoni
- 1 ½ cups chicken stock
- 1 cup grated Grana Padano
Directions
- Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the sausage. Break the meat up with a wooden spoon, and cook until it’s no longer pink, about five to six minutes.
- Add the garlic and red pepper flakes, and let sizzle a minute. Add the chopped escarole, in batches if necessary, and season with salt. Cover the escarole, and let it wilt, about three to four minutes.
- Meanwhile, add the pasta to the water. Once the escarole has wilted, uncover and add the chicken stock. Bring to a simmer, and cook until the escarole is tender and the sauce has reduced by half, about five minutes.
- When the pasta is al dente, remove it with a spider and transfer directly to the sauce. Toss to coat the pasta with the sauce, adding a little pasta water if it seems dry.
- Turn off the heat, and sprinkle with the grated cheese. Toss and serve.
