Pasta with Sausage and Escarole


Prep time: 
15 minutes
Cooking time: 
30 minutes


Pasta with Sausage and Escarole


  • Coarse salt
  • 500 g rigatoni, or other tubular pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced 
  • 500 g hot Italian sausage, removed from casing and crumbled
  • 240 ml dry white wine
  • 240 ml heavy cream
  • 20 g finely chopped fresh flat-leaf parsley
  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon crushed red-pepper flakes
  • Freshly ground black pepper
  • 1 large head escarole, cut horizontally into thirds and stemmed
  • Parmesan cheese, for shaving


  1. Bring a large pot of water to a boil. Add salt and pasta; cook 2 to 3 minutes less than package instructions. Drain pasta.
  2. Meanwhile, in a Dutch oven, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, about 1 minute. Add sausage; cook, stirring, until cooked through, about 6 minutes. Pour in wine; stir to deglaze pan. Add cream, parsley, rosemary, and red-pepper flakes; season with salt and pepper. Bring to a simmer. Add escarole; cook, stirring occasionally, until just wilted, 8 to 10 minutes.
  3. Stir pasta into skillet; cook until cream has started to thicken and pasta is al dente, about 3 minutes. Garnish with cheese, and serve.