PASTA SHELLS WITH ESCAROLE, SAUSAGE, AND CHEESE

Pasta Shells With Escarole, Sausage, and Cheese image

Provided by Phil Franco

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes.
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.
Ladle out 1/2 cup cooking water; reserve.
Drain pasta shells; return to pot.
Meanwhile, heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat.
Add sausage; saute until cooked through, breaking up with fork, about 5 minutes.
Add remaining olive oil, onion, and fennel seeds; saute until onion is almost tender, about 6 minutes.
Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes.
Season with salt and pepper.
Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.
That's it!